The chickpea soup with honey mushrooms is a very tasty and flavorful dish, perfect to serve hot and steaming, warming body and soul.
The creaminess of chickpeas and the meaty texture of sautéed honey mushrooms make this first course very inviting and appealing to everyone, especially on cold winter evenings.
It is a satisfying and substantial dish, which thanks to its nutritional properties can be a valid single dish, perfect to serve without pasta, just add some toasted croutons.
A simple and genuine dish that you can prepare with either dried chickpeas or ready canned ones, which make the recipe easier to prepare.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for chickpea soup with honey mushrooms
- 18 oz Chickpeas (cooked)
- 7 oz Honey mushrooms (or porcini)
- 1 clove Garlic
- to taste Olive oil
- to taste Salt
- to taste Parsley
Tools
- 1 Blender
- 1 Pan
- Stove
Preparation for chickpea soup with honey mushrooms
For this dish, I used chickpeas that were previously cooked.
You can find the recipe here chickpea soup. If you’re short on time, you can use ready canned ones.Proceed with the cooking of honey mushrooms, clean, wash well, then blanch in water and salt for about 5 minutes from boiling, drain and set aside.
In a pan, sauté a clove of garlic with a bit of olive oil.
If you can’t find honey mushrooms, you can also use porcini or mixed mushrooms.Sauté the honey mushrooms over high heat for a few minutes, season with salt, add half a glass of water and cook for about 10 minutes, finally add fresh parsley.
Take a portion of the chickpeas and blend them with an immersion blender or mixer until they become creamy, mix and add a portion of the sautéed honey mushrooms cut into pieces.
Plate and serve the chickpea soup with the remaining sautéed honey mushrooms and the other whole chickpeas, drizzle with olive oil, fresh chopped parsley, and serve hot and steaming; optionally accompany with warm croutons.
Anna’s advice…
For this recipe, you can use and cook dried chickpeas, or use ready canned ones.
Porcini or mixed mushrooms are also excellent!
