Grandma's chickpeas soup with rosemary

Updated at: Sun, 17 Nov 2024 12:06:51 GMT

Step 1

Soak the chickpeas 24 hours in advance.

Step 2

Melt the butter in a pot and sauté the carrot, celery, onion, and guanciale over medium-low heat.

Step 3

Add the drained chickpeas and stir to let them absorb the flavors.

Step 4

Add 1.25 liters of water, the stock cube, the sprig of rosemary, the garlic clove, and salt and pepper to taste.

Step 5

Close the pot and cook under pressure for 30–35 minutes.

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