For four people:
- Dried chickpeas: 300gr
- Leeks: 1 Celery: 1
- Rib Rosemary: 2
- Sprigs Vegetable broth: 1,5l
- Carrots: 1 Il Cavallino Extra Virgin Olive Oil: 3
- Tablespoons Salt up:
- To taste Tomato puree: 60gr
To prepare the chickpea soup, start by soaking the chickpeas.
Pour them into a large bowl, cover with water and leave to rehydrate for at least 12 hours.
After the time has elapsed, put a pot with the vegetable broth on the stove to heat it.
Meanwhile, drain and rinse the chickpeas. Before cooking clean the leek: remove the two ends, then cut into thin slices. Also tick the celery and with the potato peeler remove the most external and fibrous part, chop it finely. Continue by peeling and mincing the onion 8 and carrot.
Move to the stove and pour the Il Cavallino oil into a saucepan, let it heat up and then add the chopped celery, carrot and onion and the leek.
To help the vegetables stew better, add a ladle of hot broth and continue cooking for about ten minutes. At this point, add the chickpeas and let them brown for a few minutes.
Then add bay leaf and rosemary tied with kitchen string.
Cover the chickpeas with the hot vegetable broth and finally add the tomato puree. Stir and cover with the lid. Cook over low heat for about 2 or 2 and a half hours, adding broth as needed.
At the end of cooking, remove the fragrant bunch and season with salt and pepper before serving.
Your chickpea soup is ready, accompanied with croutons, if you prefer, and enjoy your meal