Chickpea & Rosemary Soup

Instructions

• In a pot, sauté the soffritto in a spoonful of extra virgin olive oil (even better if infused with rosemary), adding garlic cloves, bay leaves and rosemary sprigs stirring well to incorporate as much flavour as possible. The more rosemary you add, the stronger and more intense the flavour will be.
• Add the cooked chickpeas, mix well with the rest of the ingredients and cover with hot water or stock. I also like to add a squeeze of lemon, and throw in the wedge for extra acidity.
• While the soup is simmering away, I dry fry the spare chickpeas in ground paprika (I chose smoked, but sweet and spicy are fine too).
• After just 10 minutes remove the bay leaves, rosemary sprigs (and the garlic cloves if you left them whole), place half the liquid in a separate container or pot and use a hand blender to smoothen it. Transfer the creamy consistency back into the pot to thicken the soup without the need of creams or thickening agents. I do this because I love to feel some chunky bits while eating it, but you can also blend it all up if you prefer a thicker, creamier and smoother soup.
• At this stage I suggest you taste it and season it accordingly with salt and black pepper.
• To serve, ladle the soup into bowls and decorate them with a wedge of lemon, crunchy paprika chickpeas and a drizzle of extra virgin olive oil.
• Serve piping hot and enjoy!