Chickpea Soup
A classic Umbrian dish, a simple Italian vegan soup.
Servings: 4
Ingredients
- 600 ml vegetable stock
- 1 slice onion finely diced
- 800 grams chickpeas from a can
- 1 sprig rosemary fresh
- 1 clove garlic
- 1 tsp pepper freshly cracked if possible
- 1 tbsp olive oil extra virgin
Instructions
- In a heavy bottom pot put olive oil and some cracked pepper.
- Once hot, add finely diced onion and the halved piece of garlic
- If using canned chickpeas, dump them out and rinse.
- When the onion is a light brown add the chickpeas. Fry them for 5 minutes at a medium heat.
- Add the vegetable (or meat) stock with the sprig of rosemary and let simmer for 20-30 minutes at a low heat.
- If you want a thicker soup keep the water that the chickpeas are sitting in in the cans/jars and add it as well.
- Remove the rosemary.
- Using a stick blender (or regular one) to get the consistancy you'd like. I like to have some chunks of chickpea left, but it's perfectly fine to make it as smooth as hummous.
- Want some pasta in the soup? After it has simmered for 20 minutes and you've blended it, add 2 or 3 tablespoons of the smallest pasta you have. Let it simmer for another 10 minutes or until pasta is cooked.
- Add any grilled mushrooms, shrimp or bacon that you'd like.
- Serve in bowls and drizzle with olive oil.