Chickpea soup with Pure Saffron threads
- 4 servings
- 500 g “Navelli” dry chickpea
- Sage leaves
- 1 Garlic clove
- 1 Shallot finely chopped
- 1 Chilly pepper
- 1 Bay leaves
- 350 g Peeled tomatoes sauce
- Olive oil
- 0,3 g Pure Saffron threads
Soak the chickpea overnight
Drain the chickpea
In a large soup pot boil together the chickpea, sage leaves, one garlic clove, cherry tomatoes, pinch of salt until the chickpeas are tender.
Drain the chickpea but save all the water.
Take half cup of cooking water, once lukewarm steep the saffron threads for at least one hour, cover with food wrapping
In a saucepan, sauté with little oil the shallot,the chilly pepper (to taste) and the bay leaves.
5 minutes should be enough
In the same saucepan combine the chickpeas, sauté for about 3 minutes, add the cooking water until you get a good amount of soup, the saffron threads and their juice, season to taste. Cook for 3-5 minutes.
Gently pour the chickpea soup into your bread bowls and serve.