My dear friends, I hope you’re all safe and as happy as possible in this difficult time of our lives. It’s been more than one year since I published a recipe here but I never stopped cooking and I decided this was the perfect recipe to start posting again as I am sure you not only will enjoy its taste, but also its joyful colours and all its beta carotene content will help your tanning process if we’ll get a chance to go to the seaside this summer! Enjoy!
SERVES: 4 people as a starter, 2 as a main
KITCHEN TO TABLE: 30 minutes
DIFFICULTY: 
INGREDIENTS
- 150gr tinned chickpeas
- 3 carrots
- 12 cherry tomatoes
- 2 garlic cloves
- 2 fresh thyme sprigs
- 1 rosemary sprig
- Extra virgin olive oil
- Salt
- Pepper
UTENSILS
- Chopping Board
- Sharp knife
- Big non stick pan with lid
- Large size grater
Directions
- Chop finely the garlic together with the rosemary and thyme, put this mixture in the pan together with two tablespoons of extra virgin olive oil and let it fry gently until the garlic turns yellow;
- Drain and wash the chickpeas and stir them in the pan so that they absorb all the aromas from the garlic and mixed herbs. Let them cook for 5 minutes;
- Wash and divide in halves the tomatoes, add them to the cooking ingredients, adding salt and pepper and cover with lid. Let it cook for 10 minutes;
- Remove the skin from your carrots, grate two of them and cut the third in thin round slices. Add them in the pan and cook for 5 minutes;
- Add boiling hot water to your pan, just enough to cover all the vegetables, adjust with salt and pepper and let it cook with the lid on on a medium fire until the carrots slices are just softer (roughly 15/20 minutes);
- Serve your soup warm with a bit of extra virgin olive oil on top to taste!
