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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	1		chopped	-	-	-	-
rosemary	1	sprig	chopped	-	-	-	-
chickpea	2	cans		2266.8666	377.5112	122.7586	36.2219
chicken stock	2 1/4	cups		194.4	19.062	13.607999999999999	6.48
risotto rice	3 1/2	1/2		-	-	-	-

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