3 cloves garlic, halved
1 cup dried chickpeas (2 cups canned)
1 rosemary twig
parsley, chopped finely
extra virgin olive oil
salt & pepper
½ tablespoon bicarbonate (optional)
8 cups water
The night before, soak chickpeas in water with ½ tablespoon of bicarbonate. Leave overnight.
The following day, drain chickpeas in a colander and rinse under a running faucet.
Transfer them to a large saucepan with about 2 liters of cold water. Add some parsley and let it boil. When it boils, put down the flame, cover and simmer for 1-½ hours.
About 15 minutes before the end of cooking time, take a ladleful of chickpeas and put them in a blender. Blend until smooth. Put the creamed chickpeas back in the saucepan.
In a small saucepan with extra virgin olive oil and rosemary, saute’ garlic until they turn golden. Take away garlic and discard. Pour the oil & rosemary in the soup. Add salt.
Meanwhile, in another saucepan, boil some water for the pasta. When it boils, add salt. Add pasta and cook according to the number of minutes indicated in the package or until al dente.
Add the cooked pasta in the soup.
If you want it more watery, just add more water.
Sprinkle some parsley and drizzle with extra virgin olive oil.
Season with freshly cracked pepper and adjust salt.
1 rosemary twig
parsley, chopped finely
extra virgin olive oil
salt & pepper
½ tablespoon bicarbonate (optional)
8 cups water
The night before, soak chickpeas in water with ½ tablespoon of bicarbonate. Leave overnight.
The following day, drain chickpeas in a colander and rinse under a running faucet.
Transfer them to a large saucepan with about 2 liters of cold water. Add some parsley and let it boil. When it boils, put down the flame, cover and simmer for 1-½ hours.
About 15 minutes before the end of cooking time, take a ladleful of chickpeas and put them in a blender. Blend until smooth. Put the creamed chickpeas back in the saucepan.
In a small saucepan with extra virgin olive oil and rosemary, saute’ garlic until they turn golden. Take away garlic and discard. Pour the oil & rosemary in the soup. Add salt.
Meanwhile, in another saucepan, boil some water for the pasta. When it boils, add salt. Add pasta and cook according to the number of minutes indicated in the package or until al dente.
Add the cooked pasta in the soup.
If you want it more watery, just add more water.
Sprinkle some parsley and drizzle with extra virgin olive oil.
Season with freshly cracked pepper and adjust salt.