Chickpeas Soup Tuscan receipt

by Samuele Sodini

Ingredients

200 grams chickpeas, 200 grams thin noodles, 1 clove garlic, a twig of rosemary, tomato paste, extra virgin olive oil, salt and pepper.

Pour chickpeas in a bowl, cover them with lukewarm water and leave to soften for 24 hours. Drain and cook in 1 litre of water with little salt. When cooked remove. Pour a little bit of oil in a pan, add romsemary and the garlic clove. When the garlic is lightly brown add a tablespoon of tomato paste, which has been dissolved in a glass of warm water. Purèe half of the cooked chickpeas and pour the chickpeas purée in a pan together with the whole chickpeas. Add to the chickpeas the tomato sauce, season with salt (if necessary) and pepper. Return to boil and add the thin noodles, cook for a few minutes. Serve immediately.

One of my favourite first course… to don’t miss!!

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