EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Here we are with a classic recipe of Italian cuisine.

Here you will see the original version, which is with fresh mushrooms and dried chickpeas. 

But if you replace them with precooked chickpeas and dried mushrooms (50 g instead of 200 g), you will be able to prepare this delicious recipe in no time.

You just have to soak the dried mushrooms (for about twenty minutes) and add the precooked chickpeas at the end of cooking.

This soup will certainly be appreciated in these cold winter days.

Let’s start:

CHICKPEA AND MUSHROOM SOUP

Ingredients for 4 people: 1 Carrot – 1 Onion – 1 stalk of Celery – 1 glass of broth – 2 tablespoons olive oil – 500 g Chickpeas – 3 Tomatoes – 200 g Mushrooms (50 g if you use dried ones) – 2 cloves of Garlic – 2 leaves of Sage – salt and pepper

Preparation:

First, put the chickpeas in a bowl with warm water and a pinch of baking soda, leaving them soaked for about 10 hours. Then drain and place them in a pot with plenty of cold and salted water and, once boiling, lower the heat for about 3 hours (this procedure has to be done only with dries chickpeas).

Meanwhile clean the mushrooms by cutting with a knife the earthy end and clean them by passing both the stems and the heads with a damp cloth; then cut them into slices. Wash and clean the tomatoes, then cut them into cubes.

Clean the carrot by cutting its end and wash it well under running water to remove any dirt residue. Clean also the celery by cutting the hardest end, the thicker leaves and eliminating the filaments of the stem helping you with a knife.

Chop coarsely, with a knife or with the mixer, the carrot and celery together with the onion and peeled garlic. Then in a pan heat the olive oil and fry for a few minutes the vegetables with the sage leaves.

Add the mushrooms and let it flavor for 5 minutes. Half an hour before the end of the cooking of chickpeas, add the mixture and season with salt, (If you use chickpeas in a box, drain and add them at the end of cooking).

Finish with the broth. Cook for about ten minutes over medium heat.

When cooked, sprinkle with plenty of ground pepper and serve.

Enjoy your meal!

original recipe: