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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs. | 2. Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours. | 3. Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside. | 4. Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside. | 5. Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker. | 6. Cover. Cook on high 60 minutes. | 7. Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	lb		1714.5812	285.5367	92.8505	27.397
rosemary	1	sprig		-	-	-	-
sage	10	leaves		-	-	-	-
salt	1	tablespoon		-	-	-	-
garlic clove	2		minced	-	-	-	-
carrot	1		diced	52.48	12.2624	1.1904	0.3072
onion	1		peeled diced	64.0	14.944	1.76	0.16
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
olive oil	1	teaspoon		835.38	0.0	0.0	94.5
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
black pepper			ground	-	-	-	-
pecorino cheese			grated	-	-	-	-
olive oil	7	tablespoons		835.38	0.0	0.0	94.5
rosemary	3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.