Monday, June 15, 2015



2 tbsp extra virgen olive oil
plus more for drizzling
5 cloves garlic very thinly sliced
a pinch of red chilli flakes
coarse salt and freshly ground pepper ,to taste
2 cans chickpeas,drained and rinsed
4 cups chicken stock
1 cup water


coarsly chooped fresh flat -leaf parsley leaves
finely shredded parmesan cheese
toast or bread


Heat the oil in a medium pan set over a medium heat .Add garlic and chilli flakes and season with salt and pepper .
Cook until oil is infused and garlic is just beginning to colour (don't allow it to brown) about 2 - 3 minutes.
Transfer the garlic chips to a plate .
Add 1 1/2 cans of the chickpeas to the oil in the pan ,increase the heat to medium -hight ,and cook until heated through ,about 5 minutes
Add the stock and the water simmer until thickened slightly ,about 10 min
Season with salt and pepper.
Remove from the heat and blend using a hand blender or liquidiser .Return the blended mixture to the pan add the 1/2 can of whole chickpeas and stir until heted through and bubbling
Divide the soup between four bowls.
Top with the parsley ,parmesan and garlic chips.Drizzle with oil and serve immediately with toast or bread

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