Chickpeas soup

Suggested pairing with Gjulia Beer West - Red Ale

Ingredients for 6 servings

  • 60 gr. Chickpeas
  • 60 gr. Dried fava beans
  • 60 gr. Green peas
  • 120 gr. Ham
  • 1 small leek
  • Stock, salt, pepper, olive oil

Soak for 10-12 hours chickpeas and fava beans.
Drain and cook in salted water for 2 hours.
Whizz one-third of peas and beans with a hand blender.
Thinly slice the leek, cut the ham into small pieces.
In a saucepan, stir-fry with a few tablespoons of oil leek and ham, then add the chickpeas, fava beans and chickpeas and the purée, add the green peas and the stock.
Cook over low heat for 20/25 minutes, add salt.
Serve the soup hot with freshly ground pepper and a drizzle of olive oil.

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