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Potato, Courgette, Chickpea and Rosemary soup

This is such a simple soup but it just tastes full of goodness. We loved it and we are loving Rachel Roddy’s cookbook – Two Kitchens – which is full of simple ideas that work perfectly.

Potato, chickpea, courgette and rosemary soup – serves 4 – Zuppa di patate, ceci, zucchine e rosmarino

  • 1 large white onion, chopped
  • 6 tbsp extra-virgin olive oil
  • 1 large sprig of rosemary
  • 1 large potato, diced
  • 2 medium courgettes, diced
  • a pinch of red chilli flakes
  • 800g tinned chickpeas, drained
  • grated pecorino, we used lots but as you please

Warm the olive oil and onion in a heavy-based pan over a medium-low heat and cook until the onion is soft. Add the rosemary and cook for another minute or two.

Add the courgettes and potatoes to the pan with the chilli flakes and stir until everything is coated in the oil.

Add the chickpeas,  1 litre of water and some seasoning.

Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for about 30 minutes, or until the potatoes are beginning to fall apart. Taste for seasoning and serve with the cheese.

(Original recipe from Two Kitchens – Family Recipes from Sicily and Rome by Rachel Roddy, HEADLINE HOME, 2017)

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