A thick, warming chickpea soup flavored with rosemary, garlic, and a generous pour of olive oil — Sammarinese winter comfort.
Ingredients
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400g dried chickpeas, soaked overnight
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3 tbsp olive oil plus extra for serving
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1 onion, diced
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3 cloves garlic, minced
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2 sprigs fresh rosemary
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1 bay leaf
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400g canned tomatoes
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1.5L water
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Salt, black pepper
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Crusty bread for serving
Instructions
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1
Drain soaked chickpeas. Simmer in fresh water for 1 hour until tender. Drain, reserving cooking liquid.
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2
Heat olive oil in a large pot. Sauté onion for 5 minutes until translucent.
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3
Add garlic, rosemary, and bay leaf. Cook 1 minute until fragrant.
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4
Add chickpeas and canned tomatoes. Pour in reserved cooking liquid to cover. Bring to a simmer.
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5
Blend about one-third of the soup with an immersion blender to thicken, leaving the rest chunky.
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6
Season with salt and pepper. Serve in deep bowls with a generous drizzle of olive oil and crusty bread.
Did You Know?
Chickpeas were among the first crops grown on the terraced hillsides of Mount Titano, thriving in the rocky limestone soil.