Chickpea Soup With Anchovy

Preparation:

Preparation: Heat the oil in a saucepan over low heat, add the anchovy fillets and let them melt on the corner of the stove. Once melted, add the sliced garlic and the finely sliced onion, raising the heat. Leave to fry gently and add the finely chopped parsley just before the tomato. Add the tomato, add salt and let the sauce thicken over high heat. When the sauce has reduced sufficiently, add the chickpea water together with a ladle of the same. Bring to the boil again and cook for 15 minutes. Puree everything with a fine vegetable mill (or at least use an immersion blender) and put it back on the heat with a dollop of chickpeas. Season with salt, bring to the boil again and cook for 5 minutes. The chickpea broth is ready to be served as it is or with pieces of toasted bread, or to cook pasta in it.