INGREDIENTs for 4 people
12 Delicius “Superior” anchovy fillets in olive oil
500g of dry chickpeas kept in cold water overnight
1 bay leaf
2 garlic cloves
2 rosemary scions
2 pieces of orange skin
Extra virgin olive oil
Ground pepper at the moment
Prepared vegetable broth
Boil the chickpeas for 2 hours in a pan, well covered in hot water, with the rosemary, the bay leaf and the whole garlic cloves. When they are soft, remove the herbs from the pot and add salt, then let them rest and less hot.
Mince and blend two thirds of the chickpeas with their cooking water, adding extra hot water or vegetable broth until the mix has reached an adequately liquid state.
In a small pan, heat half a glass of extra virgin olive oil with the rosemary, 1 chopped garlic clove and the orange skin (julienne cut). As soon as the mix begins to release its scent, turn off the fire and let it rest. Pour the spiced olive oil over 8 anchovy fillets cut in pieces and let them marinate.
Chop and mix other 4 fillets of anchovies with 2 spoons of olive oil and add them to the chickpea soup. Also add the remaining chickpeas which were left whole. Adjust with salt and pepper according to preferences and heat.
Serve with a garnish of the marinated anchovies and their olive oil on top.