Chick pea soup with rice from Essentials of Classic Italian Cooking (page 113) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on August 12, 2017

    Excellent soup. Except for the dried rosemary instructions (missed the part about pulverizing it to almost powder) and suggested homemade meat broth (used better than boullion beef), I made this exactly according to instructions. It was delicious. I added dollops of sour cream on top of the soup which added a flavorful contrast. This was very good on a cooler, rainy summer evening but will be perfect on a fall or winter evening. Served with pita bread but a crusty one would work just as well to sop up the wonderful broth.

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