Black Chickpea Soup, a very easy recipe to make, and balanced nutritionally and, as I always say, an ideal “comfort food” for cold winter evenings. Changing eating habits, whether out of necessity or curiosity, certainly doesn’t unsettle anyone, not even a small experiment to broaden culinary horizons! Today I will try this black chickpea soup; its color intrigued me, and my curiosity led me to buy it to try the taste. Comment: I add that I am always open to culinary novelties, so I can assure you that the taste, if not the same, I’d say it’s superior, or probably it’s my tried-and-true simple home recipe from my mother’s kitchen. On blog.giallozafferano.itvaipinacucina you’ll find many recipes.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7 oz black chickpeas (black)
- 3.5 oz egg fettuccine
- 2 sprigs rosemary
- 2 cloves garlic
- 1 hot chili peppers
- to taste extra virgin olive oil
- to taste salt
Preparation
Soak the chickpeas overnight; in the morning they are ready to be cooked. Cook in 2.5 quarts of water with garlic, rosemary, and salt for two hours.
Prepare the oil infused with chili pepper, rosemary, and garlic.
When the chickpeas are ready, take some and blend them. Break the (dry) fettuccine and cook it in the soup. Once cooked, add the infused oil and the blended black chickpeas.
Ready!
