Soup with rosemary
Instructions
After soaking, drain the chickpeas and cook 2 hours in lightly salted water and flavored with Rosemary and a peak with a clove of crushed garlic.
Sauté with oil the rest of the Rosemary and garlic clove that goes then removed.
Add the anchovy fillets and reduce them to mush.
Merge all to the chickpeas.
Bake the lasagna soup.
Complete with ground pepper.
Ingredients and dosing for 4 persons
- 400 g of chickpeas
- 2 salted anchovies
- 2 cloves of garlic
- 2 sprigs of rosemary
- 10 cl of olive oil
- Salt
- Pepper
- 300 g of type pasta lasagne all'uovo