The soup with chickpeas and potatoes is a traditional dish of Italian cuisine, particularly common in the Abruzzo region. Prepared with simple but intense-tasting ingredients, it is a classic winter first course appreciated for its creamy consistency and the rustic flavor of the chickpeas.
Soak the chickpeas in lukewarm water for about 48 hours, changing the water every 12 hours
Put them in cold water with garlic, rosemary, celery, 1 tablespoon of oil, and bring to a boil
After cooking for about 2 hours and 30 minutes over low heat, add salt, diced tomatoes, and chopped potatoes
Let it cook for another hour or more
When the soup is cooked, serve it over slices of bread and season with raw oil and a grind of pepper
Padella
Pentola
Coltello
Italy, Abruzzo
| Energy (kcal) | 235.9 |
| Carbohydrates (g) | 42.34 |
| of which Sugars (g) | 3.07 |
| Fat (g) | 1.03 |
| of which Saturates (g) | 0.15 |
| Protein (g) | 15.65 |
| Fiber (g) | 8.57 |
| Sale (g) | 0.11 |
