Bianca's Chickpea Soup

Zuppa di Ceci (Chickpea Soup)

For four people:
1 3/4 cups (400 grams) dried chick peas, soaked in about 6 cups water 
2/3 of a small sprig of rosemary, minced, plus more for decoration
2 cloves of garlic
salt and freshly ground pepper
1 T. extra virgin olive oil

Soak the chick peas in water for about 24 hours with a pinch of salt.

Cook them without salt for one hour in a pressure cooker, or two hours in a regular pot. (I added a parmesan rind to the pot)

Take out half of the chick peas and set aside. Puree the other half, then add the whole chickpeas to the pureed mixture.

Sauté the garlic and rosemary for a short time in a pan with the olive oil, until the garlic is barely golden. Add the garlic and rosemary to the cooked chick peas, cooking them together for a few minutes, to blend the flavors. Ladle in extra water to thin the soup to the density desired. Adjust seasonings, adding salt as required.

Optional: use vegetable broth instead of water to thin the soup.

Before serving, drizzle with a good extra virgin olive oil and grind some fresh black pepper on top.  Add some hot red pepper flakes if you like more heat.