ingredients
Dried chickpeas
200 gr
It seemed
1
Carrot
1
Onion
1
Celery
1
Rosemary
Extra virgin olive oil
Sale
Baby
for the broth
Carrot
1
Celery
1
Onion
1
Sale
Tomatoes
150 gr
Chickpea soup is a hearty Italian comfort food , perfect for pampering yourself on a cold autumn or winter evening. This invigorating vegetarian dish has a tasty Mediterranean flavor , which has the power to warm the body and heart.
Easy to make , it is prepared with simple and genuine ingredients . The main ingredient of the dish is obviously chickpeas , legumes rich in vegetable proteins, fibers and precious micronutrients.
For a perfect soup recipe, we recommend using dried chickpeas and soaking them the evening before, then boiling them in water until they are soft, this way they will also be much more digestible. Season the chickpeas with a base of oil and aromatic herbs, cover with the hot homemade vegetable broth and continue cooking until the soup is creamy and well blended .
Once ready, transfer it into individual bowls, finish with a drizzle of oil and serve this hearty soup with croutons or slices of fresh bread. You can also prepare it in advance and enjoy it the next day, by resting you will further intensify its flavors and aroma .
What to pair with Rich Chickpea Soup
You can serve this chickpea soup together with croutons, slices of toasted bread or focaccia. To complete your meal, serve it with a simple side dish like a mixed salad .
Tips for Mediterranean Chickpea Soup
You can also add a handful of pasta or rice and, for a more substantial second course , complete with grated parmesan or strips of bacon, toasted in a pan.
You can also use store-bought chickpeas . Choose those stored in glass jars, and replace the vegetable broth with hot water.
To make Moroccan chickpea soup, add your favorite spices, a few tablespoons of tomato puree and a few cabbage leaves.
For a Greek chickpea soup , add the juice of 2 lemons.
To thicken the soup you can also add a large boiled and blended potato.
For a tasty chickpea soup , you can add pieces of crispy bacon.
For an even tastier result you can blend part of the chickpea soup with an immersion blender and then add it to the other part of the soup.
How to store chickpea soup
The chickpea soup can be stored in the refrigerator, in a special airtight container, for 1-2 days . You can also freeze it.
How to make chickpea soup
Step 1
Collect the chickpeas in a bowl, cover with cold water1 and leave them to macerate overnight.
Step 2
The next day, drain them, rinse them well and boil them in a pan starting with cold water2.
Step 3
Once cooked, drain and set aside.
Step 4
Prepare the broth; clean the celery and carrot; wash the onion carefully, but do not remove the peel, because it will release its color into the broth, making it brown. Transfer the aromatic herbs to a large pot and cover with cold water4.
Step 5
Add a teaspoon of salt5.
Step 6
Also add the cherry tomatoes, then put on the heat and cook for about 60 minutes starting from boiling6.
Step 7
Clean the leek and cut it into thin slices7.
Step 8
Clean the celery and chop it finely8.
Step 9
Peel the carrot, clean it and cut it into small pieces9.
Step 10
Peel the onion and chop it finely10.
Step 11
Pour a drizzle of oil into a saucepan, add the leek and brown lightly.
Step 12
Add the other vegetables and let them flavor for a few minutes12.
Step 13
Pour in a little hot broth13and cook until the vegetables are soft. Season with salt and pepper.
Step 14
Add the previously boiled chickpeas14.
Step 15
Season with a sprig of rosemary15.
Step 16
Cover with the broth16.
Step 17
Continue cooking for about 25 minutes, or in any case until the soup is soft and well blended17. If you like it creamier, take a cup, blend it with an immersion blender and mix it with the rest of the soup.
Step 18
Distribute the soup into individual bowls, complete with a drizzle of raw oil and serve18.