Serves 8 +

Notes

This delicious purée works wonderfully on its own, with just a piece of grilled country bread to dip into it, but it is also delicious when seared shrimp or scallops are added to it. I like to make it with dried chickpeas; they are much more economical. All you need to do is soak them overnight and boil them. But when you are in a time pinch, the canned, cooked chickpeas will do. Drain them and proceed to pass them through the food mill.

Ingredients

  • 1 pound chickpeas, soaked overnight
  • 6 garlic cloves, peeled and crushed
  • 2 fresh bay leaves
  • 2 fresh rosemary sprigs
  • 1 tablespoon kosher salt
  • 3 tablespoons -extra--virgin olive oil, plus more for finish
  • Grilled country bread, for serving
  • Fresh basil leaves, shredded, for garnish
Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

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Directions

Drain the chickpeas, and put them in a pot with 3 quarts of cold water, the garlic, bay leaves, and rosemary. Simmer until the chickpeas are very tender, about 1 hour and 15 minutes.

Remove the bay leaves and rosemary and let cool before puréeing the chickpeas with an immersion blender or in a food processor (in batches). Pour soup back into a pot, add salt and oil, and return to a simmer before serving.

To serve, put a slice of grilled country bread in the bottom of each bowl, ladle the soup over the bread, and garnish with the shredded basil and a drizzle of olive oil.

Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

buy now