Funny how chickpea disappeared from our tables. When I serve it, everyone asks me what it is. I left one pea for demonstration purposes, what makes everybody laugh. The pea changes hands and is subject to careful analysis. ( It looks like a dry pea with a small tail). And? Still no one knows what it is. To tell the truth, I wouldn't either were it not for Anita's contagious passion for hummus.
"Chickpea soup"
- 1 glass chickpeas
- 2 litres water
- salt, pepper
- 1 branch of thyme, or better two
- 4 garlic cloves
- a jar of tomato purée
Soak the chickpeas in a pot of water during the night. Then cook until soft with 2 garlic cloves and a twig of thyme for nearly an hour. Take out the thyme and garlic together with a few whole peas for decoration later. Mix until smooth. In a small pan heat two tbsp olive oil, add two chopped cloves of garlic and a fresh thyme twig. Fry briefly and add tomato purée. Stir quickly as it tends to squirt! Take out the thyme and add the tomato pulp to the pot with pureed chickpea.
Serve with small pasta, then it is filling and tastes wonderful. Those on a diet may eat it without the pasta, decorated with a few entire peas and a basil leaf.
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