Pamper yourself with this cream of chickpea soup in the cold winter months. A quick, easy, inexpensive yet delicious recipe, made special by Zucchi Sustainable 100% Italian Extra Virgin Olive Oil.
4
30'
45'
Easy

Ingredients

  • 250 g /

    Boiled Chickpeas

  • 500 g /

    Water

  • 100 g /

    Flat Pancetta Bacon

  • 1 /

    Carrot

  • 1 /

    Leek

  • SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL

    Prodotto_Olive__ Find out more
  • White Bread

  • Fresh Rosemary

  • to taste /

    Salt and Pepper

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Instructions

Fry the leek and diced carrot gently in a large saucepan with 2 spoonfuls of Zucchi 100% Italian Sustainable extra virgin olive oil.
Then add the boiled chickpeas and the water and continue cooking briskly. Add salt, pepper and also a little rosemary.
When cooked, remove the rosemary, blend thoroughly with a stab mixer and keep hot.
Cook the bacon for a few minutes in a non-stock frying-pan over strong heat until crisp. In the meantime, slice the bread thinly, sprinkle with oil and bake in the oven at 200° for a few minutes. Serve the cream of chickpea soup with the crispy bacon, a little fresh rosemary, the crispy toast slices and a dribble of Zucchi 100% Italian Sustainable extra virgin olive oil.

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Farina, lievito e fantasia

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