Small wrinkled chickpeas 500g

Wrinkled chickpeas, or Pasha chickpeas, have a unique texture that makes them ideal for creating creamy soups, hummus, and traditional dishes like farinata. But don't stop there! You can add them to salads, side dishes, or turn them into delicious vegetarian meatballs.
This type of Italian chickpea holds up incredibly well to cooking, without losing its skin. They are therefore ideal for salads (with cherry tomatoes, olives and a squeeze of lemon), but also excellent in soups.

SOAK/PREPARATION:

To prepare your very simple chickpea soup, start by soaking the dried chickpeas in plenty of water for at least 12 hours, taking care to add plenty of water.

in a lot of water because it is a legume that absorbs a lot. Finely chop the celery, carrot, onion and brown the chopped ingredients in a pan with extra virgin olive oil, two crushed garlic cloves, a sprig of rosemary and two bay leaves.

COOKING:

Add the rehydrated and drained chickpeas, a handful of coarse salt and cover with the vegetable broth. Continue cooking for 50 minutes, being careful not to overcook the chickpeas otherwise they will fall apart, they should instead be slightly crunchy.

Once cooked, remove the pan from the heat and use an immersion blender to lightly blend the soup, making the broth thicker and taking care to leave most of the chickpeas intact.

Plate and serve your simple chickpea soup with a drizzle of extra virgin olive oil, a sprinkling of pepper and some croutons.

ENJOY YOUR MEAL!