Ingredients (serving for two):
- 1/2 cup of dry chickpeas, soaked overnight
- 1/2 cup of gluten-free prosciutto (Italian cured meat), chopped
- 1 tbsp of butter
- 1 clove of garlic, minced
Preparation:
- Add chickpeas and 4 cups of water in a pot. Boil chick peas for 30 minutes on medium heat, until chick peas soften.
- Transfer the mixture of chickpeas and water into a blender. Pulse a few times until the chickpeas are pureed.
- Transfer the blended mixture back to the pot. Add butter, garlic, prosciutto. Simmer for 10-15 minutes until soup thickens slightly.
- 1/2 cup of dry chickpeas, soaked overnight
- 1/2 cup of gluten-free prosciutto (Italian cured meat), chopped
- 1 tbsp of butter
- 1 clove of garlic, minced
Preparation:
- Add chickpeas and 4 cups of water in a pot. Boil chick peas for 30 minutes on medium heat, until chick peas soften.
- Transfer the mixture of chickpeas and water into a blender. Pulse a few times until the chickpeas are pureed.
- Transfer the blended mixture back to the pot. Add butter, garlic, prosciutto. Simmer for 10-15 minutes until soup thickens slightly.
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