Kichererbsen Suppe

 

Ingredients for 20 persons / Zutaten für 20 Personen

  • 1000 g   chickpeas / Kichererbsen
  • 5   onions, cut in fine rings / Zwiebeln, in feine Ringe geschnitten
  • 5   cloves of garlic / Knoblauchzehen
  • 8 l   water / Wasser
  • 120 ml   olive oil / Olivenöl
  • 8   branches of fresh rosemary / Zweige frischer Rosmarin
  • Parmesan
  • 20   slices of bread, roasted / Scheiben Brot, geröstet
  • salt, pepper / Salz, Pfeffer

Making

Soak the chickpeas overnight in cold water and drain before cooking.

Bring the chickpeas with onions and water in a pot to boil, cover and cook for about 2 hours. Mix fine with a hand blender. Heat the olive oil and fry the garlic and rosemary a few minutes. Take rosemary and garlic from the pan and add the oil to the chickpea puree. Place in oven-proof soup bowls, add the roasted bread and sprinkle with cheese. Gratinate until the cheese melts.