Ingredients for 2 persons
350 g boiled (but al dente) chickpeas
2 tablespoons tomato pulp
2 cloves of garlic
1 medium onion
2 medium carrots
4 small floury potatoes
1 small parsnip
1 sprig rosemary (or thyme)
2 bay leaves
salt and pepper
a few leaves fresh parsley
Time: 50 minutes
In a pot, sauté the diced onion with 2 cloves of garlic in a little olive oil.
When they are golden brown, add the carrots, parsnips and potatoes cut into small cubes. Cook for 3-4 minutes on high heat.
Then add the tomato and chickpeas, keeping 4 tablespoons aside.
Add the thyme sprig, season with salt, and cook on a gentle heat, with the lid on, adding 2 ladles of hot water.
Cook gently, for 30 minutes, until the potatoes and carrots are soft. If they get too dry during cooking, add a little hot water.
Toward the end (in the last 5 minutes), add the bay leaves.
Meanwhile, blend with an immersion blender the chickpeas kept aside, with a couple of tablespoons of oil. Add a little water if needed, which is useful for a creamy consistency.
When cooked, add the creamy chickpeas to the soup. Serve with chopped parsley and freshly ground pepper.
This soup can be eaten as is (and is good for 2 people), or it can be served with pasta (about 350 g of dried pasta for 4 people).
My advice? The pasta should be drained al dente, saving a couple of ladles of cooking water. Then it should be added to the chickpea soup, stirring for a couple of minutes so that it becomes super creamy. If necessary, add cooking water while the pasta mixes with the chickpeas.
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