Chickpeas and saffron soup

  • Difficulté


  • 100 g0SX0063
  • 200 g spinach
  • 150 g chickpeas
  • 1 sachet saffron
  • 1 onion
  • salt and pepper
Mezzi Tubetti Lisci n° 63


Soak the chickpeas in plenty of cold water for 12 hours. Once drained and rinsed, rub them between the palms of your hand to remove the skin completely; cook them for 2 hours, submerging under a couple of inches of water.Clean and rinse the spinach and 15 minutes before reaching cooking point, mix them with the chickpeas and a pinch of salt.Peel and finely chop the onion, fry it with some oil until soft in a small saucepan over a medium heat; mix the seared onion and the saffron with the chickpeas and the spinach 10 minutes before removing them from the heat.Five minutes before the chickpeas are cooked, toss the pasta into the saucepan, stir well and cook it al dente. Remove from the heat and let the soup cool for a few minutes before serving.