Chickpea Soup with Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chickpeas
- 3 clove (s) garlic, peeled
- 100 g bacon, mixed, cut into small cubes (pancetta)
- 1 sprig rosemary, fresher
- 200 g pasta, short
- olive oil
- Salt and pepper from the mill
- Parmesan
- Bay leaf
Print Recipe
Pin Recipe Instructions
- Soak the chickpeas in cold water overnight, drain and drain.
- Then cover with the bay leaf, a clove of garlic, a little pepper and 3 tablespoons of olive oil and cook in a pressure cooker for 22-25 minutes. Open the pressure cooker, take out about half of the chickpeas and puree with a hand blender, then put them back in the pot.
- Sweat the pancetta or bacon with the remaining, finely chopped garlic and rosemary in a little oil in a pan and brown lightly. Remove the rosemary and add the bacon, oil and garlic to the soup.
- Add half a liter of water, bring the soup to the boil again and stir in the noodles. When they are done, serve the soup and serve with the freshly grated parmesan.
- Tip: Instead of boiling the chickpeas in water, you can also cook them in vegetable or poultry broth. This makes the soup even richer.
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