Seasoned chickpeas soup
Instructions
Finely chop together the ham, garlic, onion, parsley and Marjoram and saute it in a saucepan; Add the chickpeas and tomatoes; cover with 1.
5 liters of water, add salt and pepper and simmer over low heat.
Meanwhile, cut into strips celery and Escarole, then put them in the pan with the chickpeas with sausage crumbled.
Bring to boiling and served on slices of bread.
Ingredients and dosing for 4 persons
- 1000 g of soaked chickpeas
- 1 foot of escarole salad
- 1 costa of celery
- 50 g of ham
- 2 fresh sausages
- 1 clove of garlic
- 1 onion
- 1 sprig of parsley
- 1 sprig of marjoram
- 4 slices of bread
- 2 tablespoons of tomato
- 2 tablespoons of olive oil extra virgin
- Salt
- Pepper