Rombi with chickpea and black truffle

  • Difficulty


  • 150 g0SX0121
  • 1 onion
  • 1 small bunch Italian parsley
  • 1 clove garlic
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 black truffle
  • 1 stick celery
  • 200 g chickpeas
  • 1 carrot
  • salt and pepper
Rombi n° 121


Submerge the chickpeas in a bowl with plenty of cold water and soak for 12 hours.Peel the garlic, chop finely the onion, rinse the rosemary and the parsley and chop them both; trim the carrot, clean the celery and chop them up separately; brush the truffle and lice it into fine segments.Drain the chickpeas, place them in a saucepan, and add the sliced onion with the garlic and the bay leaf.Cover with plenty of cold water, boil the chickpeas for a couple of hours, adding salt half way through the cooking.In the meanwhile in another pan heat two tbsp of oil, adding the remaining onion, the celery, the carrot, the rosemary and the parsley fry until soft but not golden.Add the chickpea mix and simmer for 20 minutes.Drain a scoop of chickpeas and keep them aside; sift the other vegetables through the vegetable mill straight into the pan and bring to the boil.In the meantime cook the pasta al dente and mix it with the chickpea mixture; add also the chickpeas kept aside earlier and flavour for a minute.Put the chickpea and pasta soup in a soup tureen, sprinkle it with a grind of pepper, dash it with a drop of oil and grate some truffle over it. Ready to serve.