Chickpeas Soup

500 gr boiled chickpeas*

1 carrot

1 celery stick

1 small onion

rosemary

1 garlic clove

2/3 liters meat or vegetable stock (or 2 tbs stock powder)

150 gr tomato puree (if you like)

30 gr butter

4 tbs olive oil

* you can use canned chickpeas (refer to the net weight excluding the water).

If you prefer to use dried chickpeas. Put them in warm water and let absorb it for 14 hours at least. Cook in abundant water. Once it start boiling, let simmer for 45 minutes and then add half tbs of salt and 1 teaspoon of bicarbonate of soda. Cook for another hours or until the chickpeas are softer but still compact. Drain well. Use as indicated in the recipe.

Chop finely the carrot, the celery, the onion and the garlic. Fry the mixture in the butter an olive oil.

Add the rosemary finely chopped.

Add the chickpeas and let fry for 3 or 4 minutes.

Now add the tomato sauce.

Add water and cover the chickpeas. Add the stock cubes.

Cook medium heat for 20 minutes. Now blend 1/3 of the chickpeas (if you want it smoother blend some more – if you prefer it more liquid blend less) and put it back into the casserole. Mix well. Serve adding a bit of fresh olive oil.

450 gr ceci bolliti / 450 gr boiled chick peas

4 cucchiai di tahine / 4 tbs tahine

Succo di 1 limone / juice of 1 lemon

1 cucchiaio di olio d’oliva / 1 tbs olive oil

Sale / salt

1 spicchio d’aglio (facoltativo) / 1 garlic clove crushed (discretionary)

Acqua fredda / cold water

Per decorare:

Prezzemolo tritato / chopped parsley

Paprika / paprika

Olio extravergine d’oliva / extra-virgin olive oil

Mettere tutti gli ingredienti nel mixer (tranne la paprika, il prezzemolo e l’acqua).

Put all ingredients in a food processor (exclude paprika, parsley and water).

Avviare il mixer e lasciare omoegeneizzare finemente, aggiungendo dell’acqua qualora fosse troppo denso. Lasciare in frigorifero una mezz’ora.

Blend for 5 or 6 minutes until very smooth and soft. Add cold water to give the right consistency (firm but smooth). Put in the refrigerator for 30 minutes.

Disporre nelle scodelle, creare un piccolo cratere nell’hummus.

Put into the serving bowls, create a shallow well in the center of the hummus.

Se desiderate spolverare con paprika e decorare il cratere con prezzemolo tritato, infine condire con un filo d‘olio d’oliva. Si può anche decorare la fontana semplicemente con un cucchiaio di ceci trattenuti dagli ingredienti sopra, o solo con olio (come nelle foto che seguono)

If you wish sprinkle with paprika, and decorate the well with chopped parsley, and add some more olive oil in the center. You can also decorate the well with some chickpeas you retain from the ingredients above, or just with olive oil (as shown in pictures below).

oppure / or

NOTA/ NOTE

Versione modificata dal libro di Ibrahim Mouzannar

Modified version of the recipe from Ibrahim Mouzannar