The soft chickpea soup recipe I propose is really simple to make and can also be served to the little ones, as the procedure I have indicated will allow you to obtain very soft chickpeas without any sautéing.
A warm traditional one-dish meal to be enjoyed with the addition of raw oil and croutons, it will be a real panacea for the body and spirit.
Consuming legumes three times a week is then an excellent habit to cultivate and pass on to our children, being the best way to eat very nutritious and healthy food, also economically, which is a bonus.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 18 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 14 oz dried chickpeas
- 1 tsp baking soda
- to taste coarse salt
- 1 onion (pink)
- 1/2 stalk celery
- 6 tomatoes (ripe)
- 2 leaves bay leaf
- to taste water
- to taste extra virgin olive oil
- to taste black pepper
Tools
- Pot tall thick-bottomed
Preparation
To prepare the soft chickpea soup, first soak the dried chickpeas for about 17/18 hours.
I usually soak them around 4:00 PM in the afternoon, to start cooking them around 10:00 AM the following morning.
Weigh the chickpeas and put them in moderately warm water, add a handful of coarse salt and a teaspoon of baking soda.
Stir and leave as is.
The next morning, after the indicated time has elapsed, wash the chickpeas well under
running water and put them in a tall pot.Cover with about 2 inches of water and add finely chopped onion and celery, tomatoes peeled and seeded, and 2 bay leaves.
Cover with a lid and bring to a boil over high heat.
At this point, lower the heat to a minimum, but in a way not to lose the boil.
Move the lid slightly to leave a vent and cook, stirring occasionally for about 2 and a half hours.
Adjust by checking the softness achieved and, if necessary, extend the cooking.
If you need water, it should be heated separately and added to the chickpeas only when hot.
Salt about ten minutes before finishing cooking and finally remove the bay leaves.
Our soft chickpea soup is ready.
Serve with toasted homemade bread slices, a drizzle of good oil, and, if desired, freshly ground black pepper.
Storage
In an airtight container in the refrigerator for 2-3 days. Once cooked and cooled, they can be frozen.
In an airtight container in the refrigerator for 2-3 days. Once cooked and cooled, they can be frozen.
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