Chickpeas Soup


  1. Soak the dried chickpeas for 12 hours.
  2. Drain, rinse and set aside.
  3. In a saucepan: wash, peel and finely chop the carrot, white onion, leek, celery and saute over low heat with 3 tablespoons extravirgin olive oil.
  4. Fry the vegetables for a few minutes, then add the drained chickpeas.
  5. Brown chickpeas for a few minutes and climb slightly.
  6. Prepare a bunch of herbs with kitchen string: rosemary and laurel.
  7. Add to soup
  8. Mix well
  9. Add the vegetable broth to cover the chickpeas.
  10. Add a ladleful of broth from time to time until the chickpeas are cooked.
  11. After about an hour pour the tomato puree (or canned tomatoes).
  12. When cooked, remove the bouquet of herbs.
  13. Season with salt and pepper.
  14. Serve the soup when it is still hot.


  • Dried chickpeas 300 gr
  • Tomato pree 60 gr
  • Laurel leaves 2
  • Rosemary
  • Celery 1
  • Tablespoons of extra-virgin olive oil 3
  • Vegetable broth 1 Lt and half
  • Half white onion
  • Salt q.s.
  • Peper q.s.