Ingredients
Boiled Chickpeas | 250 g |
Water | 500 g |
Flat Pancetta Bacon | 100 g |
Carrot | 1 |
Leek | 1 |
SUSTAINABLE 100% ITALIAN EXTRA VIRGIN OLIVE OIL | |
White Bread | |
Fresh Rosemary | |
Salt and Pepper | to taste |
Instructions
Fry the leek and diced carrot gently in a large saucepan with 2 spoonfuls of Zucchi 100% Italian Sustainable extra virgin olive oil.
Then add the boiled chickpeas and the water and continue cooking briskly. Add salt, pepper and also a little rosemary.
When cooked, remove the rosemary, blend thoroughly with a stab mixer and keep hot.
Cook the bacon for a few minutes in a non-stock frying-pan over strong heat until crisp. In the meantime, slice the bread thinly, sprinkle with oil and bake in the oven at 200° for a few minutes. Serve the cream of chickpea soup with the crispy bacon, a little fresh rosemary, the crispy toast slices and a dribble of Zucchi 100% Italian Sustainable extra virgin olive oil.
Then add the boiled chickpeas and the water and continue cooking briskly. Add salt, pepper and also a little rosemary.
When cooked, remove the rosemary, blend thoroughly with a stab mixer and keep hot.
Cook the bacon for a few minutes in a non-stock frying-pan over strong heat until crisp. In the meantime, slice the bread thinly, sprinkle with oil and bake in the oven at 200° for a few minutes. Serve the cream of chickpea soup with the crispy bacon, a little fresh rosemary, the crispy toast slices and a dribble of Zucchi 100% Italian Sustainable extra virgin olive oil.
