How to make fresh tomato chickpea soup, recipe to cook with peeled tomatoes and strictly non-egg pasta, cooking in a pan.
Ingredients for 4 portions
- 5 peeled San Marzano tomatoes
- 200 gr. of non-egg pasta
- olive oil to taste
- 600 gr. of fresh chickpeas
- a bunch of rosemary
- 3 cloves of garlic
- Salt to taste.
How to make tomato chickpea soup
Drain the chickpeas previously soaked, cover them with cold salted water, add the rosemary and cook for about 40 minutes.
After removing the rosemary, pass the chickpeas to the passatutto and obtain a sauce.
In a separate pan, brown the garlic cloves in oil without letting them color, and add the tomatoes, cooking for 5 minutes.
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Remove the garlic cloves and add the chickpea past, mix well, boil, add the pasta and cook it.
It is served very hot with a drizzle of olive oil on each plate and ground pepper.
