Sicilian Chickpea & Broccoli Soup Recipe
Here's a delicious broccoli and chickpea soup from Sicily you'll love to cosy up with throughout the year.
Equipment
- 1 chopping knife
- 1 chopping board
- 1 large pot
- 1 silicone spoon
- 1 small bowl
Ingredients
- 1 large potato
- 1 medium broccoli
- 1 large carrot
- 1 medium onion
- 1 clove garlic
- Belmorso Extra Virgin Olive Oil
- 75 gr bacon cubes
- 1 can chickpeas 400 gr
- 2 cubes vegetable stock
- 1.8 litres water
- 150 gr Spaghetti con curva
- parmesan optional
Instructions
- Prep your vegetables by cutting them all into cubes.
- Wash and cut your broccoli into small florets.
- Sauté all the vegetables with 2 tablespoons Belmorso EVOO.
- After 10 minutes - make sure to mix from time to time, add the bacon. Mix again and leave to cook.
- Rinse your chickpeas and add those too drained.
- Prepare your stock by melting the cubes into some boiling water.
- Add that to the pot, with the rest of the water.
- Mix, cover with a lid, lower the heat and leave to simmer for 40 minutes.
- After that, break your spaghetti into two or three parts, and add them in to cook for 10 minutes.
- Once the spaghetti cook, serve your chickpea and broccoli soup with a drizzle of Belmorso EVOO, and the optional sprinkle of grated parmesan. Enjoy.
