Chickpea soup alla calabrese
Instructions
Put the chickpeas to soak the previous day, Cook, at least for two hours in a crock pot along with oil, onion and chopped celery.
In another pan Sauté garlic in oil, add the chopped tomatoes, chopped parsley and Rosemary and cook.
Switch the chickpeas through a sieve, add them to the tomato sauce and stir to obtain a thick soup, to which you add spaghetti you have fragmented, boiled and drained al dente.
Mix and let stand for a few minutes by adding a drizzle of raw oil before serving.
Ingredients and dosing for 4 persons
- 400 g of dried chickpeas
- 1/2 onion
- 1/2 costa of celery
- 1 clove of garlic
- 10 cl of olive oil extra virgin
- 1 sprig of parsley
- Some leaves of rosemary
- 500 g of fresh tomatoes (or peeled)
- 200 g of type pasta spaghetti