Summary

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

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Instructions

1. Soak the chickpeas in cold water overnight, drain and drain.
2. 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.
3. 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.
4. 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.
5. Tip: Instead of boiling the chickpeas in water, you can also cook them in vegetable or poultry broth. This makes the soup even richer.