Chickpea soup (2)
Instructions
Put the chickpeas in a bowl, cover with water and let them soften for 2 days, then drain and cook in 1 litre of water with a little salt and a pinch of baking soda for 2 and a half hours.
When they are cooked Sauté garlic in olive oil with the Rosemary and Sage; as soon as the garlic is golden, add delete and add the chopped carrot and celery; FRY for a few seconds.
Meanwhile passed to screen half the chickpeas making fall the past into the pot.
Add the chickpeas and let them flavor in sauce; lightly salt and pepper.
Add hot water in which you have dissolved the tomato paste and cook for about 30 minutes.
Season with salt and pepper, add the maltagliati with eggs and bring them to cooking: the soup must be very dense.
Ingredients and dosing for 4 persons
- 200 g of type pasta maltagliati
- 350 g of dried chickpeas
- 1 clove of garlic
- 1 carrot
- 1 stalk of celery
- 4 leaves sage
- 1 sprig of rosemary
- 1 tablespoon of tomato paste
- 4 tablespoons of olive oil extra virgin
- Salt
- Pepper
- Baking