Chickpea and chicory soup is a tasty comfort food easy to prepare.
Soups are warm and comforting dishes perfect for colder days. Chickpeas are rich in plant proteins, fiber, and B-group vitamins, magnesium, and phosphorus, helping to lower cholesterol and triglyceride levels in the blood and thanks to their omega 3 content, they are particularly heart-healthy. Chicory has purifying and digestive properties.
Read how to make chickpea and chicory soup with the easy recipe found below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs chicory
- 8.5 oz canned chickpeas
- 2 tablespoons tomato sauce
- 1 clove garlic
- 1 quart vegetable broth
- extra virgin olive oil
- salt
Preparation of Chickpea and Chicory Soup
Wash the chicory and chop it into small pieces.
Drain the chickpeas from their preserving liquid and rinse them under cold running water.
Heat some extra virgin olive oil in a large pot.Let the garlic clove brown and add the well-drained chickpeas.
Let them flavor for a few minutes, adding the tomato sauce.
Also add the chicory, remove the garlic, cover with vegetable broth, stir thoroughly and bring to a boil.Cook for twenty-five minutes, adjusting salt if necessary.
Once cooked, blend one-third of the mixture and add it back to the rest of the soup, stirring thoroughly.
Serve your chickpea and chicory soup hot, garnishing with a drizzle of raw olive oil, and if desired, some grated pecorino cheese.
Notes
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