Prep. time: 15 min
Cook Time: 1 hours 20 minutes
Difficulty: 1 out of 5
Serve: 4-5
Ingredients:
1 medium yellow onion, chopped
2 cloves garlic
salt q.b.
2 cups potatoes, clean and cut into cubes
1 bay leaf
1 small fresh rosemary stem
1 fresh thyme stem
Preparations:
You will need to soak the chickpeas in the water for 24 hours. The next day, drain and rinse them and put them in a pot with garlic, thyme and rosemary. Cover with water and let it simmer for a couple of hours. Next prepare the chicken (or vegetabl) broth, which you will need to keep warm. Then chop onions and let it braise in oil for a few minutes. Meantime clean and cut potatoes into cubes. Then add them into the saucepan and let them blanch With onions. Add broth and then cook it for another 10 minutes.
Drain chickpeas from their cooking water and add them into the pan with potatoes. Season with salt and pepper. Add pasta, cook for 8 minutes until pasta is al dente. Taste and adjust seasoning if necessary. Enjoy!
Chef tips:
For a stronger flavor to your chickpea soup, add cooked bacon and grated Grana Padano PDO
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