chickpea soup

CHICKPEA SOUP



1/4 cup (50 ml) extra virgin olive oil
1 onion, finely chopped
1 sprig fresh rosemary
1 can (19 oz/540 ml) chickpeas, drained and rinsed
salt and pepper to taste
2 1/2 cups (600 ml) water
parmigiano cheese (optional)

To start your Chickpea Soup:


In a saucepan heat up extra virgin olive oil. Gently saute onions until lightly golden, then add rosemary, chickpeas, salt and pepper.


Remove from heat and with the back of a fork mash 1/3 of the chickpeas or to your desired texture. Return to the heat and add water and cook for approximately 15 minutes.


A drizzle of olive oil and fresh gratings of parmigiano is optional before serving.

Yield: 2 - 4 servings