The chickpea, potato, and mushroom soup served with toasted bread is a warm, rustic dish, perfect for both lunch and dinner. Now that the days are really cold, the craving for warming dishes grows, and the chickpea, potato, and mushroom soup is just one of those: rich, nutritious, and healthy. Try it!
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 12 oz cooked chickpeas (peeled)
- 2 cups potatoes
- 7 oz champignon mushrooms
- 7 oz carrots
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Peeler
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Staub Cast Iron Casserole
Steps
Clean the vegetables: peel the carrots and cut them into cubes or slices if you prefer. Peel the potatoes and cut them into cubes. Clean the mushrooms by cutting off the lower part of the stem, peeling the cap, and rubbing them with a clean, damp cloth to remove any soil residue, then slice them. Peel the garlic and slice it. In the cast iron casserole or a high-sided pot, heat the oil, letting the garlic flavor it, add the potatoes, carrots, and mushrooms. Sauté for a few minutes, then cover with two ladles of water and continue cooking. When the potatoes are soft, add the cooked chickpeas. Adjust the salt. Cook for another ten minutes, then, if desired, garnish with chopped parsley. Let the soup rest for five minutes before serving it at the table.
Notes
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