Chickpea Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 oz dried chickpeas
8 c broth (vegetable or beef or combination)
1 fresh rosemary sprig
6 T extra virgin olive oil
2 garlic cloves, chopped
1 can (8 oz) diced peeled tomatoes
1 c small soup pasta, such as cannolicchi or ditalini
salt and freshly ground pepper to taste.
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Directions: |
Directions:Wash chickpeas and soak them in cold water overnight. Drain chickpeas and place in a saucepan with broth and rosemary. Bring slowly to boil and then simmer for 2 hours. Puree half the chickpeas with their liquid in food processor. Heat the oil in a large saucepan over moderate heat. Add garlic and fry gently until the garlic colors. Add tomatoes and cook for about 10 minutes to blend flavors. Add the whole and pureed chickpeas with broth and bring to boil, then add pasta and cook until al dente. Taste for salt and pepper and serve. |
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Number Of
Servings: |
Number Of
Servings:8 - 12 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This recipe originally came from a great big, beautiful Italian cookbook that my mom's best friend Kate gave to me. I've made it tons of times and I always think fondly of Kate whenever I do.
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