Black chick pea soup and rice, scented with Rosemary. This recipe was finished at the bottom of a drawer, for that the photographs are not exactly in line with what I do currently. However I decided to publish it too, also because I think it's perfect for these evenings a little’ Despite the fresh spring weather. I love the legumes, everyone without exception. But maybe I must confess a slight predilection for chickpeas (have a look at all my RECIPES WITH CHICKPEAS, how delicious OMELETTE VEGAN CHICK PEAS AND ONIONS).
So today I propose a vegan recipe that you can prepare any type of chickpea, Although I made with chickpeas blacks of Leonforte, in Sicily, just to tell you something this small niche product, the cultivation of which was recovered in recent times. Obviously are black, index of a particularly high iron content. Chickpeas are harder than normal and recommend a soaking time (for other types of chickpeas blacks as those of Umbria) by 24-26 hours and two hours of cooking. I prepared a soup with rice and Rosemary. Obviously a good oil, not too delicate, is a must. And if you look for ideas for soups or soups, traditional or creative, look in my SOUPS AND RECIPES and I am sure that you will find inspiration.
The soup of chickpeas blacks and rice is also a good warm dish, suitable for a spring evening. You can follow this recipe for a normal soup with chickpeas, decreasing downtime soaking (12 hours are sufficient) firing both (an hour). Know that regular chickpeas are more starchy than black ones, and then a soup with chickpeas whites will be denser. Of course this dish, rich in carbohydrates and proteins, is vegetarian and vegan. Have a nice day!
200 grams of chickpeas (black or white) by soaking or 350 grams of chickpeas already soaked
1 Golden onion
1 celery stalk
1 small carrot
120 grams of Arborio or Vialone Nano rice
extra virgin olive oil as required
Fresh Rosemary, to taste
vegetable broth, to taste
salt and black pepper, to taste
Carefully wash the beans have soaked, then boil them for an hour and thirty in plenty of unsalted water and flavored with fresh rosemary. Drain the chickpeas by throwing away the cooking water (if you used those blacks will be a beautiful black).
Finely chop onion, carrot and celery and brown them in a saucepan with extra virgin olive oil, then add the beans and cover with vegetable broth. Chop a little rosemary and add it to the soup. Season with salt, pepper and, When the chickpeas will boil, add the rice. Cook (adding broth or less depending on the density that you want to get), if necessary adjust salt.
Serve the soup of rice and chickpeas blacks in holsters basting generously with extra virgin olive oil and black pepper. Garnish with a sprig of rosemary and serve. It is also excellent lukewarm! Bon appétit!