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Rosemary and Chickpea Soup    HT  SP  Italian 50mins

Serves 4     Hot  Pulses Soups Eggless  Italy  Europe

 

Ingredients:

2 Carrots, chopped

1 Large Onion, chopped

1 Garlic Clove, crushed

50g/2oz Butter

2 sprigs Fresh Rosemary, washed and dried

Salt and Black Pepper

400g/14oz tinned Chickpeas

1L/2pts Chicken Stock

100g/4oz Small Pasta shapes, Stellette or similar

 

Instructions

 

1. Melt the butter in a pan, add the carrot, onion and garlic and sauté for 5 minutes. Add the rosemary to the pan together with some black pepper and continue to fry for a further 5 minutes.

 

2. Add the chickpeas and stock, bring to the boil and simmer for 10 minutes.

 

3. Remove the rosemary, transfer the soup to a food processor and blend until smooth. Alternatively, pass through a sieve.

 

4. Return the soup to the pan and bring to the boil. Add the pasta and simmer for 10 minutes or until the pasta is tender.

 

5. To serve - adjust the seasoning if necessary, transfer to a soup tureen and serve with freshly grated parmesan.

 

 

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