The creamy chickpea soup is a perfect dish for the winter season. In fact, it is a real comfort food made using chickpeas as a base, then flavored with vegetable broth and rosemary.
The final result is a creamy, warm dish that can also be served by adding pasta so as to create a perfect soup for the coldest winter days.
- 300 g of chickpeas
- 2 and ½ cups vegetable stock
- 1 shallot
- salt to taste
- pepper to taste
- extra virgin olive oil to taste
- rosemary to taste
Soak the dry chickpeas for at least 12 hours in cold water. It will be good, therefore, to put the chickpeas soaking in the evening before starting the preparation so as to have a really perfect result and optimize the time. Then, take back your chickpeas and deprive them of excess water.
Cut very finely the shallot and add it inside of a saucepan with hight edges with extra virgin olive oil. Brown for a few minutes and then add the chickpeas. Cook over medium heat for a few minutes and then cover with vegetable stock. Add just a little of rosemary, cover with a lid and continue cooking for about two hours.
In this way, in fact, the chickpeas will cook to perfection. When the chickpeas are well cooked, transfer them into a blender and mix for a few seconds until you have obtained a smooth and homogeneous result.
If you still notice some pieces, continue the processing inside the blender for a few more seconds until you have reached the desired result.
Serve the creamy chickpea soup to your guests when it is still hot with a drizzle of extra virgin olive oil.
Store the dry chickpea cream for a maximum of a couple of days in the refrigerator inside an airtight container or covered with transparent film.
You can also add different types of vegetables, such as zucchini or pumpkin.