Soup with chickpeas, onion, celery and a little tomato

There are those who just can't say no to soups. They have the power to warm the hands, the body and, last but not least, the heart. Everyone has his favorite starting from that of the farmer, probably the classic of the classics, up to the mixed ones of legumes and cereals. But among all those of land (yes because there are also sea soups, such as mussels) there is one that is above all: chickpea soup. Probably the simplest, the most humble but above all the best. Some even say that those looking for cuddles actually want chickpeas, to be enjoyed in a soup or simply with tomato sauce. 

Here is my recipe, let me know if it warmed your heart.

INGREDIENTS

Dried chickpeas 300 g

Carrots 1

Celery 1 coast

White onions ½

Leeks 1

Extra virgin olive oil 3 Tablespoons

Rosemary 2 Twigs

Salt to taste

Black pepper to taste

Bay leaves 2 leaves

Vegetable broth 1,5 l

Tomato puree 60 g

HOW TO MAKE CHICKPEA SOUP

To prepare the chickpea soup, start by soaking the chickpeas. Pour them into a large bowl, cover with water and let it rehydrate for at least 12 hours. After the time, put a pot with the vegetable broth on the fire to heat it. Meanwhile, drain and rinse the chickpeas. Before cooking, clean the leek: remove the two ends then engraved vertically and remove the first two leaves, then cut into thin slices. Also trim the celery and with the potato peeler remove the outer and fibrous part. Then chop finely. Continue cleaning and chopping onion and carrot. Move to the stove and pour the oil into a saucepan, let it heat and then add the chopped celery, carrot and onion and leek. To help the vegetables stew better, add a ladle of hot broth and continue cooking for about ten minutes. At this point pour the chickpeas leaving them to brown for a few minutes. Then add bay leaf and rosemary tied with kitchen string. Cover the chickpeas with hot vegetable broth and finally add the tomato puree. Stir and cover with lid. Cook over low heat for about 2 hours or 2 and a half hours adding broth as needed. At the end of cooking, remove the odorous bunch and season with salt and pepper before serving. 

Here is your chickpea soup, accompanied with croutons, if you prefer, and enjoy your meal.

PRESERVATION

You can keep the chickpea soup, closed in an airtight container and placed in the refrigerator, for a couple of days at most. If it advances you can freeze the soup after cooking.

ADVICE

Accompany the soup with fragrant croutons to complete the dish. If you have already boiled chickpeas, you can use double the indicated dose, taking care to reduce cooking times.

TRY THIS RECIPE PAIRED WITH SANTA CRISTINA ROSSO

Santa Cristina Rosso has its roots in tradition and everyday life, able to express the typical Tuscan style according to a soft, enveloping and current style. It has a ruby red color with pleasant and intense fruity aromas of cherry, notes of vanilla and coffee. Soft, enveloping on the palate.