chickpea soup


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Cooking receipe to make chickpea soup under category General Recipes. You may find some video clips related to this receipe below.

chickpea soup

Zuppa di ceci

mediterranean

225g chick peas picked clean and soaked overnight

3 tbpsns olive oil

1 celery stalk with leaves finely chopped

small sprig fresh rosemary finely chopped

7 fresh sagel leaves finely chopped plus whole leaves to garnish

4 cloves garlic peeled and crushed

200g tin chopped tomatoes

juice of 1/2 lemon

salt and freshly ground black pepper

to serve

4 small slices bread

2 cloves garlic peeled and sliced in half lengthways

Rinse and drain the chickpeas.

Place them in a pressure cooker cover them with fresh water by at least 2.5cm and bring to the boil.

Skim the white froth which rises to the surface until clear.

Cover weight and cook for about 1520 minutes under full pressure.

If using an ordinary saucepan allow at least 1l/2 hours until the chickpeas are soft.

Drain reserving the liquid.

Take 2 cupfuls of chickpeas and liquidize them with 2 cups of the reserved liquid.

Set this aside.

Heat the oil in the same saucepan and add the celery and herbs.

A minute later add the garlic.

As soon as the garlic becomes aromatic add the chopped tomatoes and saut

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