chickpea soup

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tomato, rosemary and olive oil

 

 

* Exported from MasterCook *

 

Unico Chickpea Soup

 

Recipe By :UNICO http://www.unico.ca/

Serving Size : 4 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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10 ounces dried chickpeas

8 cup broth or stock

1 fresh rosemary sprig

6 Tablespoons extra virgin olive oil

2 garlic cloves -- chopped

28 ounces canned whole tomatoes

1 cup ditali pasta

fresh rosemary for garnish

 

Wash the chickpeas well and soak them in cold water to cover for 12 hours.

 

Drain the chickpeas and place in a saucepan with the broth and rosemary. Bring

slowly to a boil, then simmer for 2 hours.

 

Put half the chickpeas through a sieve with their cooking liquid or puree in

food processor.

 

Heat the oil in a saucepan over moderate heat. Add the garlic and fry gently

until the garlic colors. Add the tomatoes and cook for about 10 minutes to

blend the flavours.

 

Add the whole and pureed chickpeas with broth and bring to boil, then

immediately add the pasta and cook until al dente.

 

Taste for salt and pepper and serve immediately. Garnish with rosemary.

 

 

Source:

" " Unique " Canadian marketer/distributor of Italian foods "

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Per Serving (excluding unknown items): 582 Calories; 25g Fat (38.1% calories

from fat); 19g Protein; 73g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol;

325mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 4 1/2

Fat.

 

 

Nutr. Assoc. : 347 1582 0 0 0 0 5856 2130706543

 

 

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