Chickpea soup
Chickpea soup is a warm, delicious and protein-rich first course, typical of Italian cuisine; in particular of southern Italy, there are several versions, mine is the simplest one, it’s also my family favourite one.
You can choose to use dried chickpeas as tradition dictates but you need to soak them at least 12 hours and then cook them for about 1-2 hours, in this recipe I used canned chickpeas for a quick result! (Use a good quality canned chickpeas), in this case it will be ready on the table in about 30 minutes!
Ingredients list: (for 2 persons)
Canned drained chickpeas 250g (1 1/2 cup) (8,8 oz)
Ditaloni rigati or another shape of pasta for soup 100g (3,5oz)
Tomato sauce 3 tbsps
Vegetable broth 700ml (24,5 floz)
1 sprig of rosemary
1 garlic clove
Extra virgin olive oil
Salt