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Ingredients 30 ml extra virgin olive oil 5 cloves garlic, finely sliced Pinch of red pepper flakes Salt and ground pepper 2 cans of beans pre-cooked, strained and rinsed beak. 4 cups chicken broth One cup of water Parsley chopped 10g grated Parmesan Toast or bread to accompany
Heat some olive oil in a medium saucepan over medium heat. Add the garlic and chilli, season with a little salt and pepper. Cook until the garlic starts to change color but burn, 2-3 minutes. Then transfer the garlic slices into another container.
Place the chickpeas in the pan and increase the temperature to medium-high heat, cook for 5 minutes or so. Knead a few grains with a blender or the back of a wooden spoon. Add the chicken broth and water, bring to boil and cook until the broth get body, about 10 minutes. Season with salt and pepper.
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