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Total Reviews: 6

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  • on January 25, 2013

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    This was the first recipe of David's I have made, and it was so easy and so yummy, after eating the first bowl, I went back and polished it off. Made it exactly as the recipe called for, except used a 15 ounce can of chickpeas, becasue that's the size ours were in. Thanks David!

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  • on July 03, 2012

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    A very simple and tasty soup - perfect for a light lunch or supper. I did make a few adjustments to the recipe to suit my needs. I used two 15oz cans of chickpeas and one can of crushed tomatoes. Sauteed diced onion, rosemary, and garlic. Added chickpeas and tomatoes. Squished up 1/3 of chickpeas. Added 3 1/2 cups water. Stirred in a tablespoon of parmesan cheese with salt and a ridiculous amount of freshly ground black pepper. I think the tomato & cheese helped make the broth a little thicker and certainly much more flavorful. It was hot and tasty and plain delicious!

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  • on February 14, 2012

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    Amazingly good and nearly as simple as opening a can. I saute the rosemary with the onion (shallots in my case as David demo'd on the show which may help with favor base. I also pureed some of the beans and added the parma/reggiano cheese and dizzle of olive oil in each bowl. Key to these recipes is to use excelent olive oil in the quanities called for which seems like a lot for us non Italians.

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  • on February 01, 2012

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    I found the soup, as prepared using the recipe only, to be quite bland. I added salt and pepper, more rosemary, plus some chopped chili, 3 seeded, chopped tomatoes and 3 chopped cloves of garlic. That did the trick. Next time, I'd probably also use vegetable stock instead of water.

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  • on January 13, 2012

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    I was blown away by how delicious and EASY this soup was. I have to admit that I did saute a little garlic with my onion, but other than that I "followed" the recipe (I didn't measure anything :. Would definitely recommend to others and will make again and again.

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  • on October 22, 2011

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    I love this recipe because it is so easy, especially if you use canned beans, and tasty. I did revise it a little. I add chicken or vegatable stock and I use the blender to puree more of the chickpeas to make it thicker. It is great with toasted bread with garlic and extra virgin olive oil. yummy! Perfect for fall.

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