Servings:
4
Prep time:
30
Cooking time:
2,50 h
INGREDIENTS
- 100 g chickpeas
- 12 average porcini mushrooms
- 2 San Marzano tomatoes well ripe
- 1 onion
- 1 carrot
- 1 celery stick
- 1 big potato
- 1 bay leaf
- 1 rosemary sprig
- 1 large bunch of parsley
- extra virgin olive oil q.s.
- pepper grains q.b.
- salt q.b.
INSTRUCTIONS
- Rinse the chickpeas and soak them in plenty of cold water for 12 hours. Then rinse them again, transfer them in a pot with three times their volume of water, add the rosemary and the bay leaf, cover and cook for an hour and a half on low heat.
- As soon as the chickpeas are soft, turn off the heat and let it cool in the cooking water with the aromas, so as to completely absorb the flavor (at the end of the operation you can also remove the aromas).
- Clean the mushrooms and slice them not too thin.
- Peel the onion, sprinkle and scrape the carrot, peel the celery; then prepare a mixture with the three vegetables.
- Peel and cut the potato into cubes.
- Dip the tomatoes in the boiling water for a minute, peel them, remove the seeds and break them with your hands.
- Finely chop the parsley.
- Heat the oil in a large saucepan, add the vegetal mixture, the potato and the porcini mushrooms; brown over medium heat for a few minutes, add the chopped tomatoes and chickpeas with their cooking water; add salt, cover with lid and cook for 20 minutes, since the broth will come to a boil.
Turn off the heat, season with chopped parsley and freshly ground pepper and serve.
