Rustic Chickpea Soup
- 500 gr. dried chickpeas
- Olive oil
- 1 large Spanish Onion
- 3 large carrots, peeled and chopped into large slices
- 5 peeled fresh tomatoes or 10 cherry tomatoes with peel
- 1 stalk of Celery
- Red Chili Pepper flakes
- Cracked Black Pepper
STEP 1: Sort, rinse, and wash the chickpeas—putting them in plenty of water and letting stand overnight to soak.
STEP 2: Heat a pan on medium-high heat, add in a generous half cup of olive oil, then add the chopped onion, peeled tomatoes, celery, red pepper flakes, and salt and pepper and sauté for a 7-10 minutes.
STEP 3: Transfer the chickpeas with their water in the pan, adding more water if it is not enough and let them boil over a medium flame for about 2 hours.
STEP 4: Halfway through cooking, add the carrots. When the chickpeas are cooked, take 2 ladles and using the blender will give a creamy texture to the soup. Enjoy with a light glass of Sicilian wine and some toasted bread. Buon Appetito!
Time Saver Tip: You can shorten the cooking time using the pressure cooker will serve 40/50 minutes.