Ingredients:
- 250 gr black chickpeas
- 150 gr endive
- 2 garlic cloves
- 2 thick slices of fresh ginger
- 1 tsp chili pepper or rings
- 4 tbsp ‘Cherry tomatoes in the oven spread’
- Bouillon
- Salt, pepper, olive oil
- Sesame seeds (optional)
Soak the chickpeas in cold water for 12-24 hours. Chop very thinly the garlic and the ginger and fry them in 2 tbsp of olive oil together with chili pepper and. Keep the heat on medium/high and keep stirring until the garlic is golden. Drain the black chickpeas, rinse them and finally add them into the pot. Stir, add some salt and pepper and cover with boiling water. Add bouillon to your taste and bring to a boil. Reduce the fire, cover with a lid and let it cook for about 90 minutes. Add the endive, previously cut in small pieces, and stir. Cook for another 30 minutes. Taste the soup and eventually add extra salt and pepper. Once ready, use a hand mixer to smash only partially the soup. Divide the soup into four plates, add a tbsp of ‘Cherry tomatoes in the oven spread’ to each portion. Finish with some sesame seeds (optional) and some fresh olive oil. Enjoy!
