- 2 ¼ cups chickpeas, dried
- 2 cloves garlic
- 1 stalk of celery strings removed
- I carrot, peeled
- 2 tablespoons
- Sea salt and freshly ground pepper to taste
- Stock or water to thin the puree
- Day-old bread
Time: 1 1/2 hours, plus soaking overnight
Yield: SERVINGS 4-6 as a main course, 8 as starter
- Put the chickpeas in a 3-quart saucepan with 1 clove of garlic and a sprig of rosemary.
- Cover with abundant cold water (about 2/3 full) and soak overnight.
- The next day set the saucepan and contents over high heat and bring to a boil. Lower the heat and simmer for 1 hour. Skim off any foam.
- Discard the rosemary.
- Chop the remaining garlic, celery and carrot fine. Sauté them in olive oil until soft.
- Add the vegetables to the chickpeas and simmer another 10 -15 minutes.
- Season with salt and pepper to your liking.
- Use an immersion blender to puree the soup. Blend until you achieve a smooth “velvety” puree.
- Add stock or water to loosen the puree if needed. If you use the blender, cool the soup first and process it in two batches.
- Cut the bread into cubes and toast in a pan on the stovetop or in the oven with a little truffle oil.
- Swirl the truffle sauce into the soup.
- Garnish with the flavored croutons.