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.
