Chickpeas are an excellent source of vegetable protein and mineral salts, this make this recipe a unique vegetarian dish, simple and we can say “comfort food”.
For this recipe you can use the boiled chickpeas or the dried one, black or white. We’ve added also dried broad beans.
Serves: 4 people
- 700g boiled chickpeas or 250g dried*
- 1 shallot
- 1 carrot
- Extra Virgin Olive Oil
- Salt to taste
*If you are using dried chickpeas, soak them overnight and cook them in a pressure cooker for 7 mins.
Finely chop carrot and shallot and brown them in extra virgin olive oil. Add chickpeas, salt and cook them for 5 min.
Cover with hot water and let it boil again. Cook over a medium-low heat for about an hour, checking the humidity level of the soup, which should never be dry.
Season it with a dribble of extra virgin olive oil, toasted bread and some leaves of fresh rosemary.