1. Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes. 2. Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside. 3. Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper. 4. Simmer until chickpeas are soft and riso is cooked. 5. Note: If too think for liking, add water. Serve with olive oil and grated cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
