Chickpea Soup: A Delicious Legume-Based First Course Recipe

Hull the grass peas, as this way they don't need soaking and only require a short cooking time. The chopped tagliatelle, on the other hand, should cook for 5-6 minutes. Serve the soup at the table with a small bowl of oil.

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chickpea soup recipe

CHICKPEA SOUP RECIPE –

Don't waste the opportunities that come from legumes, precious for our body but also delicious to taste with the right ingredients. soups e soupsAs in the case of the chickpea soup, which we present here in a version with ingredients for four people.

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Ingredients

  • 250g of peeled chickpeas
  • 120g of egg tagliatelle
  • 3 tablespoons of extra virgin olive oil
  • 100 g of tomato pulp
  • 1 onion
  • A stick of celery
  • 2 cloves of garlic
  • Chilli
  • 2 sprigs of fresh thyme
  • Sale

Preparation

– Rinse the peeled chickpeas do not need to be soaked and require a short cooking time, and pour them into a saucepan, adding a litre and 200 ml of cold water, the onion peeled and halved, the washed celery and 2 sprigs of thyme.

– Put Place the saucepan on the heat, add the salt, and when it starts to boil, lower the heat to low and cook the chickpeas for about 30 minutes.

– Heat up Heat the oil in a saucepan and gently sauté the peeled and crushed garlic cloves and chili pepper. Then, remove the garlic cloves, add the tomato pulp, and cook the sauce for a few minutes before adding the chickpeas with all their cooking water.

– Taste to adjust the salt, remove the onion and the celery, then add, if necessary, a little boiling water before adding the chopped tagliatelle and leave to cook for 5-6 minutes.

– Served the hot soup, bringing the oil bottle to the table.

TO KNOW MORE: Potato soup, a light and nutritious dish. The recipe

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