Chickpea & Rosemary Soup

  • recipe

    Main Meal
    Chickpea & Rosemary Soup

    recipe

    Barilla

Servings4
Dish TypeMain Meal
Prep Time30
Cook Time0
INGREDIENTS Total items( 8 )
  • recipe Barilla Pasta Chifferi Elbows
    80 g
  • recipe Bayara Chickpeas Mexico
    200 g
  • recipe Garlic Loose
    0.5 clove
  • recipe Tomato Malaysia
    150 g
  • recipe Fresh Rosemary Leaves
    1 pcs
  • recipe Rahma Extra Virgin Olive Oil
    2 tbsp
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch

How to Make

  • In a saucepan, heat 1 tbsp of olive oil and let the onion sweat with the rosemary sprig.
  • Add the tomatoes and half of the chickpeas with a ladle full of cooking water.
  • Cook for 5 mins, then eliminate the rosemary and mix with an immersion blender.
  • Salt to taste, and add the leftover chickpeas.
  • In the meantime cook the chifferi elbows in a large amount of slightly salted water. Drain al dente and toss in the saucepan with the chickpeas.
  • Mix well and serve with a drizzle of olive oil and black pepper.