The tuscan chickpea soup comes form the culinary tradition of our farmers whose meals mainly came from the products of their land, and this is a perfect full meal dish nourishing and balanced, a hearty plate to comfort you any time. Try our recipe and let us know if you liked it.
Ingredients for 4 persons:
200 gr dry chick peas
200 gr tagliolini or tagliatelle
2 garlic cloves
1 rosemary sprig
2 sage leaves
2 tablespoons tomato puree
5 tablespoons of extravirgin olive oil
Salt & pepper
Soak the chickpeas for 24 hours in cold water, make sure to change the water several times a day. Then rinse them well and put them to cook in a pan with water to cover them by 4 cm adding 1 garlic clove and the sage leaves. Cook on low, after 2 hours they should be cooked (add necessary salt only 15 mins before turning off). Then put about a third in separate container and mash them with a blender.
Meanwhile, put in a pot olive oil, garlic, and rosemary and saute, when the garlic gets golden add the tomato paste, the chickpeas with the cooking water and the mashed ones, salt and pepper, one glass of water. Cook on medium for 20 minutes.
Raise the heat adding enough water to cook in the pasta, at boiling point add the tagliolini and let them cook for the required time.
Serve hot with a drizzle of olive oil and enjoy.
PS If you really want to experience this recipe at its best, use freshly made pasta, you’ll see what I mean!