Zuppa di CECI & CAROTE con crostini piccanti!
Here I am again, the one who could easily live on hot soups for the rest of her life. I cant help it, love my soups, even on a hot sunny august, I just cant say no to a good soup.
Chickpea soups are delicious and this one calls for a good quantity of carrots to be used, whick gives to the soups a particular sweet-ish taste, very nice indeed. The spicy croutons will go go very well with that sweet aftertaste provided by the carrots.
Ready to give it a try?
INGREDIENTS
per 2 people
- 300g of tinned chickpeas
- 2 tbs of extra virgin olive oil
- 1 onion, sliced
- 1 clove of garlic, minced
- 1 tbs of parsley
- 40g of leeks, chopped
- 4 carrots
- 1lt of vegetable broth
- salte and pepper
- 2-day-old bread, (3 thick slices)
- chilli, flakes
METHOD
- Bring to a boil a saucepan with plenty of water, and add the carrots. (sliced and chopped into quarters)
- Cook them untill they are tender.
- Set them aside, drained.
- In another saucepan add half the quantity of broth, the chickpeas, parsley, leeks, garlic.
- Cook for 10 minutes or untill the broth has evaporated
- Add the remaining quantity of broth and the carrots.
- Cook for 10 minutes again.
- Now take 5/6 tablespoons of chickpeas and carrots, place them on to a cutting mat and smash them with a fork.
- Add this “mash” back into the saucepan with the rest of the chickpeas and carrots.
- Cook for 5 minutes extra or untill the broth has evaporated, not completely though, we want the soup to have a more “liquid” part too.
- Now take a frying pan, pour a couple of olive oil in it.
- Cut the bread slices into cubes/pieces, put them all into the pan with the chilli.
- Cook untill the bread croutons are golden brown.
Serve the soup very hot with your delicious chilli croutons on top!
