Chickpea Soup with anchovy
Instructions
Heat in a pot on fire sweet oil, add the anchovy fillets and let them dissolve on the corner of the stove.
Once melted, add the sliced garlic and sliced onion order raising the fire.
Let fry gently and add just before the tomato finely chopped parsley.
Add the tomato, salt and let thicken the sauce a lively fire.
When the sauce is withdrawn enough add chickpea water together with a ramaiolata.
To return to a boil and cook for 15 minutes.
Browse all with Mashers end (or at least use the immersion Blender) and put on the fire with a chickpea ramaiolata.
Add salt, bring to a boil again and cook for 5 minutes.
The chickpea broth is ready to be served as such or with pieces of toasted bread, or pasta in cuocerci.
