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Pasta and chickpea soup

ingredients

servings

4

Chickpeas

400 oz

Garlic

1 wedge

Olive oil

to taste

Fresh rosemary

2 sprigs

Salt

to taste

Semolina pasta

350 oz

Laurel

1 unit

first courses from Italy - Toscana

Pasta and chickpea soup

Pasta and chickpea soup

vegan with gluten high in iron high in potassium high in magnesium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pasta and chickpea soup

Excellent for cold days, it is chickpea soup. Very easy to do and very good to eat especially for the evening.

Pasta and chickpea soup step 1

step 1

Before starting this recipe, let the chickpeas soak overnight. Then they boil with water and a small bay leaf over low heat until they are cooked. (they have a long cooking). If precooked chickpeas are used, the dose is 800 g.

Pasta and chickpea soup step 2

step 2

To start, just fry the garlic with the oil and the sprigs of rosemary, then add the chickpeas and leave them to flavor well, then add a pinch of salt.

Pasta and chickpea soup step 3

step 3

At this point we remove the two sprigs of rosemary and garlic if we want, add the cooking water of the chickpeas and fry everything with an immersion mixer. In this phase we decide the desired consistency of our soup.

Pasta and chickpea soup step 4

step 4

We can make it thick but also liquid, depending on the tastes, I like the thicker one. If at this stage the cooking water is not enough for you, you can add the normal water. Before adding the soup paste, season with salt.

Pasta and chickpea soup step 5

step 5

The pasta often tends to stick, so I suggest you turn the soup often and throw the pasta only when it boils.

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