Chickpea soup with tomato4 comments May 21st, 2009 | By Tobias | Category: Recipes, Soups
Having seen a chickpea soup at lamiacuccina’s blog, I felt inspired. The thought of combining chickpea, rosemary and tomatoes made me hungry and I had to try to make a chickpea soup instantly. It was surprisingly tasty and easy to prepare.
Preparation: 5 minutes
Cooking time: 15 minutes
Very simple recipe
- 300 gram chickpeas
- 1/2 Kilo very ripe tomatoes
- one clove of garlic chopped in slices
- one small onion finely chopped
- a hand full of fresh rosemary
- a glass of dry white wine
- some olive oil
- 1/2 litre of vegetable broth
- salt and fresh pepper
In case you are using dry chick peas, put them into water over night and let them soak. Boil them for 10-15 minutes until they are “al dente”. Boiling time may vary according to brand and duration of storage, but as well with the quality of the boiling water.
Heat some olive oil in a pot. Sautee the rosemary and the onions for several minutes until they take on some colour. Add the garlic.
Meanwhile chop the tomatoes into small cubes and add them to the pot. Now add the white wine and the vegetable broth and set it boil for 5 minutes. Not add the chickpeas and boil again for 5 minutes.
Put half of the soup into a blender and blend roughly. Pour half of the content of the blender back into the pot and process the remaining soup in the blender very fine. Pour the content of the blender into the pot. Season with salt and fresh pepper.