Tuscan chickpea soup
Description
The recipe won't take much time. Adjust the soup's thickness by adding vegetable broth to taste. You can reduce cooking time by using canned chickpeas. Just simmer them for 5 minutes and they're ready. Details: The soup is ready to serve.
Instructions
- 1
Step 1
Rinse the chickpeas, cover with plenty of cold water, and let soak for several hours; it's convenient to do this overnight. In the morning, drain the water.
- 2
Step 2
Place the chickpeas in a large amount of cold water. Bring to a boil, cover with a lid, and simmer over low heat until tender, about 40 minutes. I find it convenient to cook chickpeas in a multicooker using the "Grains" setting for 40 minutes.
- 3
Step 3
Heat olive oil in a skillet, add rosemary and minced garlic.
- 4
Step 4
Place the garlic and rosemary in a saucepan, add the cooked chickpeas, and pour in the broth. Bring to a boil and simmer for 5 minutes.
- 5
Step 5
Blend with a blender until creamy. Season with salt and pepper to taste.
- 6
Step 6
Serve with fresh rosemary and smoked paprika.