Chickpeas Soup
Monica Copetti
Menù Ingredients
q.s. Pepper
1 lt. Water
250 g. Toasted Bread
1 Garlic clove
1 spring of Rosemary
Serve 6
In a pot with evoo brown a clove of crushed garlic with a sprig of fresh rosemary. Add the chickpea soup and incorporate some stock made with the granular bouillon, until you reach the desired consistency Season the soup and serve with toasted garlic bread, a drizzle extra virgin olive oil and cracked black pepper.
