Chickpea soup, chickpea purée or potage, know that we are talking about the same thing! Chickpeas are among the most cultivated legumes in the world, highly appreciated by vegetarians and vegans for their nutritional and energy contribution. In particular, besides being rich in vitamins, minerals, fibers, magnesium, and iron, they are anti-cancerous and support the heart and circulation. They lower triglycerides and contain neither cholesterol nor gluten. They are very beneficial for our body’s health, so much so that in ancient times, less affluent postpartum women were given chickpea broth as a restorative. Apart from being an important legume, chickpeas are very tasty and versatile in the kitchen. Today I propose chickpea soup with pumpkin. I couldn’t miss using it in such a rich period.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Energy 454.99 (Kcal)
- Carbohydrates 51.23 (g) of which sugars 5.85 (g)
- Proteins 16.71 (g)
- Fat 20.27 (g) of which saturated 3.56 (g)of which unsaturated 6.33 (g)
- Fibers 10.22 (g)
- Sodium 861.02 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 cups Delica pumpkin
- 1.5 cups dried chickpeas
- 3.5 tbsps extra virgin olive oil
- 1 tsp salt
- 0.85 cup water
- 3.5 oz bread croutons
- 2 sprigs rosemary
- 1 clove garlic
Tools
- Pot
- Pan
- Food Processor
Preparation
Using dried chickpeas, remember to soak them overnight to rehydrate them.
Cook the chickpeas in plenty of salted water for 45 minutes. (Keep the cooking water)
Bake the peeled and chopped pumpkin pieces with a sprig of rosemary, a clove of garlic, salt, and oil at 392°F for 30 minutes.
Blend it together with the chickpeas, adding the chickpea cooking water if necessary.
Serve the chickpea soup with toasted bread croutons to your liking.
