John Myers
Chickpea Soup on Tomato Base
The perfect chickpea soup on tomato base recipe with a picture and simple step-by-step instructions.
- 1 Can Chickpeas, precooked
- 1 Can Pizza tomatoes
- 500 ml Tomatoes, happened
- 2 piece Shallots
- 1 Bit Garlic
- 2 Branches Rosemary fresh
- 2 Branches Olive oil
- Salt-Pepper-Sugar
- Freshly grated Parmesan
- 1 handful Pasta
- Espelette pepper
- Peel and finely dice the shallots and the garlic. Pluck a few rosemary needles and cut finely.
- Heat the 2nd shot of olive oil and let the diced vegetables with the rosemary twigs sear a little, then deglaze with the tomatoes and season a little with salt-pepper and sugar. Simmer on a low heat.
- In the meantime, cook the pasta “al Dente” in enough salted water in another pot and then pour it off.
- Drain the chickpeas and rinse well, drain a little and then puree them finely. Then slowly stir the paste into the tomato soup. Now stretch with enough water to taste until the desired consistency is reached. Now season again with salt and pepper a.d.M. – sugar Espelette pepper and add the pasta and let it steep again.
- Put the finished soup in a soup bowl and drizzle with a little olive oil. Add a little Parmesan and sprinkle with the rosemary needles and now ….. enjoy your meal …..
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