Chickpea soup
This family recipe was traditionally eaten in the countryside in Fara San Martino, Abruzzo.
• 1 kg chickpeas
• 3 medium carrots, chopped
• 2 medium potatoes, chopped
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 3 celery stalks (with leaves), chopped
• 3 chicken stock cubes
• Salt and pepper, to taste
• Olive oil, to taste
1. Soak the chickpeas in a saucepan of water for a day.
2. Cover the saucepan and bring the water to the boil. Simmer for 30 minutes, stirring every 5-8 minutes.
3. Add the carrots, potatoes, onion, garlic, celery and stock cubes. Cook for a further 30 minutes, stirring every 5-8 minutes.
4. Season with salt, pepper and oil to taste. Buon appetito!