Piccolina
Executive Chef
This recipe is utterly simple, the perfect soup for when you are too tired to think about anything more than adding things to one pot. (Note: this freezes really well for at least 3 months.)
Tomato and herb chickpea soup
3 cans (16oz each) chickpeas (garbanzo beans),undrained
1 cup water & 2 beef boullion cubes or one cup of beef, veal or vegetable stock
1 (6oz) can or equal amount of tomato paste
1 onion, minced or equal amounts of shallots
1 tsp dried oregano
1 tsp dried basil
1 tsp dried rosemary (optional)
freshly cracked black pepper and sea salt to taste
Combine all ingredients in a large saucepan (add the chickpeas and their juices last so you don't mangle the peas), and gently bring to the boil; covered.
Simmer for an hour or so. Adjust the seasonings as you wish. Serve as if, or for a creamy soup pour into the blender or mix with a hand-held blender, reserving a few of the chickpeas to add bck into the soup.
Serve with crusty, heart bread and cheese.
Tomato and herb chickpea soup
3 cans (16oz each) chickpeas (garbanzo beans),undrained
1 cup water & 2 beef boullion cubes or one cup of beef, veal or vegetable stock
1 (6oz) can or equal amount of tomato paste
1 onion, minced or equal amounts of shallots
1 tsp dried oregano
1 tsp dried basil
1 tsp dried rosemary (optional)
freshly cracked black pepper and sea salt to taste
Combine all ingredients in a large saucepan (add the chickpeas and their juices last so you don't mangle the peas), and gently bring to the boil; covered.
Simmer for an hour or so. Adjust the seasonings as you wish. Serve as if, or for a creamy soup pour into the blender or mix with a hand-held blender, reserving a few of the chickpeas to add bck into the soup.
Serve with crusty, heart bread and cheese.
~Enjoy~
