Autumn soup with chickpeas and broad beans

Autumn soup with chickpeas and broad beans


100g. of bacon cubes
200g. of fresh broad beans 
3 150g. cans of Valfrutta Steamed Chickpeas
6 sprigs of Valfrutta rosemary
1 garlic clove
2 glasses of dry and fragrant white wine
1 large spoonful of tahini paste
oil as needed, salt as needed
pepper as needed
black sesame seeds as needed 

Autumn soup with chickpeas and broad beans
Autumn soup with chickpeas and broad beans



Preparation and cooking time

20-45 min

Suitable for

Vegetable lovers

Recipe for:

4 People

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Ingredients: Rosemary.

Valfrutta Rosemary is available in a 30g. resealable tray.


Ingredients: Chickpeas, water, salt.

Steamed Chickpeas: delicious pulses, full of flavour, firm and compact because they are carefully processed. A natural source of fibre with a high protein content, Valfrutta Chickpeas make healthy eating tastier.

Valfrutta Steamed Chickpeas are available in a 150 g can 3-pack.


Sauté the 2 sprigs of rosemary, the garlic clove and the bacon in a little oil. When the bacon is sautéed, add the peeled broad beans and the wine. Leave to cook over a high heat until the wine has reduced. Add the Valfrutta Steamed Chickpeas and a little water. Salt and add the tahini paste. Lower the heat, crush the chickpeas with a wooden spoon and leave to cook for 20/30 minutes, adding water as needed. Remove the garlic and the rosemary sprigs (several leaves will remain in the soup!). Toast the sesame seeds. Serve on the plates, add freshly grated pepper and the sesame seeds to each plate. Enjoy this great natural dish! ;) 

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