Chickpea soup (5)
Instructions
Clean the chickpeas and leave them to soak for at least one day; drain them and put them on the stove in a pot of water, bring to low heat cooking.
In a skillet saute the garlic, Rosemary and anchovies for ten minutes, then pour half a glass of wine.
Evaporate the wine, then add the tomato and pepper grass, continued firing for another quarter of an hour.
Pour this mixture into the Pan, lift the boil and cook for another 45 minutes.
Serve the soup with slices of toasted bread.
Ingredients and dosing for 4 persons
- 350 g of chickpeas
- 4 slices of bread
- 2 anchovy fillets
- 200 g of tomato
- 1 sprig of rosemary
- 1 sprig of pepper grass
- 1 chili
- 1 clove of garlic
- 1/2 cup of white wine
- 5 tablespoons of olive oil