ingredients<\/p>\n\n\n\n
Dried chickpeas<\/p>\n\n\n\n
200 gr<\/p>\n\n\n\n
It seemed<\/p>\n\n\n\n
1<\/p>\n\n\n\n
Carrot<\/p>\n\n\n\n
1<\/p>\n\n\n\n
Onion<\/p>\n\n\n\n
1<\/p>\n\n\n\n
Celery<\/p>\n\n\n\n
1<\/p>\n\n\n\n
Rosemary<\/p>\n\n\n\n
Extra virgin olive oil<\/p>\n\n\n\n
Sale<\/p>\n\n\n\n
Baby<\/p>\n\n\n\n
for the broth<\/p>\n\n\n\n
Carrot<\/p>\n\n\n\n
1<\/p>\n\n\n\n
Celery<\/p>\n\n\n\n
1<\/p>\n\n\n\n
Onion<\/p>\n\n\n\n
1<\/p>\n\n\n\n
Sale<\/p>\n\n\n\n
Tomatoes<\/p>\n\n\n\n
150 gr<\/p>\n\n\n\n
Chickpea soup<\/strong> is a hearty Italian comfort food<\/strong> , perfect for pampering yourself on a cold autumn or winter evening. This invigorating vegetarian dish<\/strong> has a tasty Mediterranean flavor<\/strong> , which has the power to warm the body and heart.<\/p>\n\n\n\n Easy to make<\/strong> , it is prepared with simple<\/strong> and genuine<\/strong> ingredients . The main ingredient of the dish is obviously chickpeas<\/strong> , legumes rich in vegetable proteins, fibers and precious micronutrients.<\/p>\n\n\n\n For a perfect soup recipe, we recommend using dried chickpeas<\/strong> 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 <\/strong>vegetable broth <\/strong> and continue cooking until the soup is creamy<\/strong> and well blended<\/strong> .<\/strong><\/strong><\/strong><\/p>\n\n\n\n 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 <\/strong>in advance<\/strong> and enjoy it the next day, by resting you will further intensify its flavors and aroma .<\/strong><\/p>\n\n\n\n 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<\/strong> salad .<\/p>\n\n\n\n You can also add a handful of pasta or rice and, for a more substantial second course<\/strong> , complete with grated parmesan or strips of bacon, toasted in a pan.<\/p>\n\n\n\n You can also use store-bought chickpeas<\/strong> . Choose those stored in glass jars, and replace the vegetable broth with hot water.<\/p>\n\n\n\n To make Moroccan chickpea soup,<\/strong> add your favorite spices, a few tablespoons of tomato puree and a few cabbage leaves.<\/p>\n\n\n\n For a Greek chickpea soup<\/strong> , add the juice of 2 lemons.<\/p>\n\n\n\n To thicken the soup<\/strong> you can also add a large boiled and blended potato.<\/p>\n\n\n\n For a tasty chickpea soup<\/strong> , you can add pieces of crispy bacon.<\/p>\n\n\n\n For an even tastier result you can blend part<\/strong> of the chickpea soup with an immersion blender and then add it to the other part of the soup.<\/p>\n\n\n\n The chickpea soup can be stored in the refrigerator, in a special airtight container, for 1-2 days<\/strong> . You can also freeze it.<\/p>\n\n\n\n Step 1<\/p>\n\n\n\n Collect the chickpeas in a bowl, cover with cold water1 and leave them to macerate overnight.<\/p>\n\n\n\n Step 2<\/p>\n\n\n\n The next day, drain them, rinse them well and boil them in a pan starting with cold water2.<\/p>\n\n\n\n Step 3<\/p>\n\n\n\n Once cooked, drain and set aside.<\/p>\n\n\n\n Step 4<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Step 5<\/p>\n\n\n\n Add a teaspoon of salt5.<\/p>\n\n\n\n Step 6<\/p>\n\n\n\n Also add the cherry tomatoes, then put on the heat and cook for about 60 minutes starting from boiling6.<\/p>\n\n\n\n Step 7<\/p>\n\n\n\n Clean the leek and cut it into thin slices7.<\/p>\n\n\n\n Step 8<\/p>\n\n\n\n Clean the celery and chop it finely8.<\/p>\n\n\n\n Step 9<\/p>\n\n\n\n Peel the carrot, clean it and cut it into small pieces9.<\/p>\n\n\n\n Step 10<\/p>\n\n\n\n Peel the onion and chop it finely10.<\/p>\n\n\n\n Step 11<\/p>\n\n\n\n Pour a drizzle of oil into a saucepan, add the leek and brown lightly.<\/p>\n\n\n\n Step 12<\/p>\n\n\n\n Add the other vegetables and let them flavor for a few minutes12.<\/p>\n\n\n\n Step 13<\/p>\n\n\n\n Pour in a little hot broth13and cook until the vegetables are soft. Season with salt and pepper.<\/p>\n\n\n\n Step 14<\/p>\n\n\n\n Add the previously boiled chickpeas14.<\/p>\n\n\n\n Step 15<\/p>\n\n\n\n Season with a sprig of rosemary15.<\/p>\n\n\n\n Step 16<\/p>\n\n\n\n Cover with the broth16.<\/p>\n\n\n\n Step 17<\/p>\n\n\n\n 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.<\/p>\n\n\n\n Step 18<\/p>\n\n\n\n Distribute the soup into individual bowls, complete with a drizzle of raw oil and serve18.<\/p>\n","protected":false},"excerpt":{"rendered":" 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…<\/p>\n","protected":false},"author":2,"featured_media":6678,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-6669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/6669","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6669"}],"version-history":[{"count":1,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/6669\/revisions"}],"predecessor-version":[{"id":6685,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/6669\/revisions\/6685"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/media\/6678"}],"wp:attachment":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6669"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6669"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6669"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}What to pair with Rich Chickpea Soup<\/h2>\n\n\n\n
Tips for Mediterranean Chickpea Soup<\/h2>\n\n\n\n
How to store chickpea soup<\/strong><\/h2>\n\n\n\n
How to make chickpea soup<\/strong><\/h2>\n\n\n\n