Approx. 480 Kcal per person
The savory chickpea soup is a recipe to enjoy a main dish differently!!!
Personally, I’m crazy about chickpeas cooked in soup, both simple and with pasta, and generally when I prepare them, it’s hard not to taste them before lunchtime.
I made them for my husband who doesn’t particularly like chickpeas, and he agreed to taste them in the form of soup…luckily, it was a great success!
I also added a bit of tomato sauce to the soup to make it more flavorful and tasty.
I recommend you prepare it too, I’m sure you’ll have great feedback at the table.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Hours
- Cooking time: 40 Minutes
- Portions: 2 servings
- Cuisine: Italian
Ingredients
- 5.3 oz Dried Chickpeas
- 2 tbsps Extra Virgin Olive Oil
- 1 tbsp Extra Virgin Olive Oil for serving
- to taste Salt
- 1 clove Garlic
- a little tomato sauce
Preparation of the Savory Chickpea Soup
The night before, soak the chickpeas for at least 8-10 hours; the next morning, drain them, put them in a pot with water to cover them, and start boiling.
Meanwhile, fry the garlic in a small pan with 2 tablespoons of extra virgin olive oil, once sautéed, add to the chickpeas, adjust the salt, and let cook for at least 40 minutes.
The cooking time depends on the type of chickpeas used.
Add water if necessary and check the cooking…at the end, the chickpeas should be quite brothy, as the liquid will be useful during blending.
Once cooking is complete, blend everything with an immersion blender, then add the tomato sauce, mix well, and plate.
Once plated, add a drizzle of raw extra virgin olive oil and serve.Follow me on Facebook Pinterest Twitter InstagramYoutube Telegram
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