...or chickpeas cream. With this recipe you can enjoy Tuscan flavours within minutes. It really needs a generous dose of fresh rosemary to do the trick, do not replace it with a dried version. Luckily, I can pick up mine straight from the garden.
You'll need:
one can of chickpeas (400g)
one medium onion
one garlic clove (optional)
fresh rosemary
1 spoon of tomato concentrate
300ml broth (or half a stock cube and water for a student version)
grated grana padano (optional)
freshly grated black pepper
bread to make croutons with
herb salt
1. Chop the onion and fry it in a pot.
2. Finely chop the garlic and rosemary and add them to the onion.
3. Add chickpeas and fry everything together for a moment before adding broth.
4. Add tomato concentrate and stir.
5. Allow the soup to simmer while you prepare the croutons. Cut the bread and fry it on hot oil (do not add too much or they will become oily) seasoning it with herb salt.
6. Let the soup cool down a bit before blending it into a velvety cream.
7. Warm it up again before pouring into a bowl.
8. Sprinkle some grated cheese on top, grate some black pepper over it, add the croutons, e voila!
Bon appétit!
