How to cook chickpea soup with peeled tomatoes, olive oil recipe with few necessary ingredients, procedure and cooking time using non-egg pasta.
Ingredients for 4 people
- 300 gr. of dried chickpeas put in water and soaked for one night (or 600/700 gr. of fresh chickpeas)
- a bunch of rosemary
- 3 cloves of garlic
- 5 peeled San Marzano tomatoes
- 200 gr. of pasta, taglierini or rigatoni to taste, as long as it is not egg
- olive oil to taste
- Salt to taste.
Preparation of chickpea soup with peeled tomatoes in oil
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.
