1/4 cup (50 ml) extra virgin olive oil
1 onion, finely chopped
1 sprig fresh rosemary
1 can (19 oz/540 ml) chickpeas, drained and rinsed
salt and pepper to taste
2 1/2 cups (600 ml) water
parmigiano cheese (optional)
To start your Chickpea Soup:
In a saucepan heat up extra virgin olive oil. Gently saute
onions until lightly golden, then add rosemary, chickpeas, salt and pepper.
Remove from heat and with the back of a fork mash 1/3 of the
chickpeas or to your desired texture. Return to the heat and add water and cook for
approximately 15 minutes.
A drizzle of olive oil and fresh gratings of parmigiano is
optional before serving.
