Chickpea soup
Instructions
Keep soaking chickpeas for 18 hours.
Gently Sauté chopped garlic, onion and basil, add the rind and cut into strips flamed and chickpeas drained.
Combine the potatoes into chunks 3 l of water and salt.
Cover and cook for 2 hours over low heat.
Add the orecchiette and cooking raw oil and season with pepper.
Ingredients and dosing for 4 persons
- 300 g of dried chickpeas
- 2 potatoes
- 150 g of orecchiette
- 10 leaves of basil
- Tomato sauce
- 100 g of pork rind
- 1 onion
- 3 tablespoons of olive oil
- Salt
- Pepper
- 1 glass of tomato sauce
- 1 clove of garlic