Summer Chickpea Soup Tarifi

Malzemeler

• 2 Tablespoons Olive Oil, 1 Large Onion, Peeled & Finely, 4 Garlic Cloves, Minced, 2 Carrots, Trimmed & Finely Chopped, 2 Stalks Celery, Finely Chopped, 3 Cups Water, Salt & Pepper, 1 Teaspoon Dried Oregano, 1/4 Cup Chopped Fresh Parsley, 6 Cups Cooked Chickpeas (or 3 (14 Ounce) Cans), 1 (14 1/2-ounce) Can Diced Tomatoes. To Serve: Extra Virgin Olive OIl, Cracked Black Pepper

Hazırlanışı

1. In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender. Add the rest of the ingredients and bring to a boil. Reduce the heat to low, and cook for 30 minutes. Use a hand wand and puree about half the soup in the pot leaving half for texture. (Or put a cup or two at a time in the blender) Serve the soup just warm with a drizzle of extra virgin olive oil and a sprinkling of cracked black pepper.

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