Recipe courtesy of David Rocco
Episode: Soups
Print
Chickpea Soup
Total:
25 min
Active:
5 min
Yield:
2 to 4 servings
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 1/4 cup/50 ml extra-virgin olive oil, plus extra for drizzling
  • 1 onion, finely chopped
  • 1 (19-ounce/540 ml) can chickpeas, drained and rinsed
  • 1 sprig fresh rosemary
  • Salt and freshly ground black pepper
  • 2 1/2 cups/600 ml water
  • Grated Parmigiano cheese, optional

Directions

In a saucepan, heat up the extra-virgin olive oil. Add the onions and gently saute until lightly golden, then add the chickpeas, rosemary, salt, and freshly ground black pepper. Remove from the heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add the water and cook for approximately 15 minutes. A drizzle of olive oil and fresh gratings of Parmigiano cheese is optional before serving.

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