Chef For A Day – Episode 4: Soup on a bed of creamy chickpeas and aromatized croutons.

Chef For A Day – Episode 4: Soup on a bed of creamy chickpeas and aromatized croutons.

Let’s inaugurate this 2021 on a positive note: a quick, juicy and, above all, healthy recipe is coming your way. Your monthly #chefforaday appointment with chef Vincenzo Squarciafico is back. A winter dish guaranteed to warm your heart and ignite your imagination. To learn how to become #chefforaday just watch this three-minute video. Share this amazing recipe and let us know your thoughts.

***

INGREDIENTS for 2 portions:

• 300g buononaturale Boiled chickpeas;
• 100g fresh champignon mushrooms;
• 1/2 white onion, 1 carrot, and 1 clove of garlic;
• Extra-virgin olive oil, salt, and pepper to taste;
• 100g of stretched bacon;
• Fresh rosemary;
• 1 baguette;
• Vegetable broth to taste.

***

PROCEDURE:

1. Pour an half jar of the buononaturale Boiled chickpeas into a pan;
2. Add a bit of rosemary, pepper, salt and vegetable broth;
3. Blend the cooking result after 5 minutes;
4. Brown 4/5 slices of stretched bacon in a pan until crispy;
5. Cut onion and garlic into cubes;
6. Cut the champignon mushrooms into wedges;
7. Cut the carrots into a crescent;
8. Cut 2 slices of bacon into julienne strips;
9. Add garlic, onion and bacon to the pan with a drizzle of oil;
10. Add the buononaturale Boiled chickpeas;
11. Add the carrots, mushrooms and pepper;
12. Add a ladle of vegetable broth and a handful of parsley;
13. Cook for 10 minutes;
14. Cut the baguette into thin croutons;
15. Let the cooking continue to brown the croutons in a pan;
16. Scrape half a clove of garlic on the still hot croutons;
17. In a deep dish add the chickpeas cream obtained;
18. Add the cooked chickpeas with mushrooms and bacon to the center of the cream;
19. Decorate the plate with slices of crispy bacon and a drizzle of oil.

Enjoy your meal, Chef For A Day!