Cream of chickpeas

5 min.

30 min.

Soup

3 people

A soft and tasty chickpea cream based on pureed or pureed chickpeas. Excellent to taste with crostini flavored with oil.

You start by preparing the vegetable or meat broth.

1. Add the fresh rosemary to a whole bunch.
2. Cook with the lid on over low heat for about 20 minutes.
3. After the indicated time, blend with a blender and evaluate immediately or during whether to add a few tablespoons of boiling vegetable broth to achieve the desired consistency!
4. Finally add salt.

Then prepare the bread croutons.

1. Slice the stale bread to about 1 cm, cut into cubes of less than the same size.
2. Add a drizzle of oil to a pan and, if you like, a handful of rosemary.
3. Heat the pan over high heat and immediately place the bread cubes inside.
4. Let brown on all sides, stirring constantly with a fork for 4-5 minutes over high heat (Remember that they burn very quickly, so the secret to having golden croutons is to turn them constantly.).
5. Serve your chickpea soup hot, with a handful of croutons, a drizzle of oil and chopped rosemary!