Chickpea Soup with Smoked Pepperoni

A rustic flavour for this comforting chickpea soup that we have flavoured with a very tasty smoked pepperoni.

Serves: 4 | Preparation time: 10 minutes | Cooking time: approx. 40 minutes

• 350 g tinned chickpeas
• One garlic clove, peeled
• Soffritto: 1 carrot, 1 celery stalk, half onion, roughly chopped
• 1 bay leaf
• Diced smoked pepperoni salami, 100 g properoni.co.uk
• Hot water or hot vegetable broth, approx. 1.5 litre
• A couple of spoonfuls of tomato sauce
• EVOO – extra virgin olive oil, 2 tablespoons
• salt and black pepper, a pinch

Method

In a large saucepan or in a terracotta pot as we did, sauté the garlic clove with soffritto of chopped carrot, celery and onion in two tablespoons of EVOO for a few minutes, add the diced smoked Properoni Salami

keep cooking over a low flame for a couple of minutes, then add the previously boiled chickpeas.

Add the bay leaf or possibly a sprig of rosemary, a pinch of salt and black pepper, add a couple of tablespoons of tomato sauce, stir and cover with hot water or hot vegetable broth, bringing to the boil, stirring occasionally. Add more hot water or hot broth if it gets too dry.

Serve hot.

(3 votes, average: 5.00 out of 5)

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