Step 1: Begin the night before by soaking the dried chickpeas in water along with 1/2 tablespoon of bicarbonate of soda, if you choose to use it. This step is crucial for achieving the perfect texture. Allow them to soak overnight.
Step 2: The next day, drain the soaked chickpeas in a colander and rinse them thoroughly under a running faucet. You want to remove any excess bicarbonate and dirt.
Step 3: Transfer the rinsed chickpeas to a large saucepan. Add about 8 cups of fresh water and 1 tablespoon of parsley to the pan. Bring this mixture to a boil over medium-high heat. As it starts boiling, you’ll see bubbles rising, and it will smell amazing.
Step 4: Once boiling, reduce the heat to low. Cover the pot, allowing it to simmer for 1 to 1.5 hours. Keep an eye on it, and stir occasionally. The chickpeas will become tender and creamy.
Step 5: About 15 minutes before the cooking time is up, take a ladleful of the cooked chickpeas and transfer them to a blender. Blend until smooth and then add the creamed mixture back into the saucepan. This step will give your soup a creamy texture.
Step 6: While the soup continues to simmer, heat a small saucepan over medium heat. Add the extra virgin olive oil and the rosemary twig. Once heated, add the garlic cloves and sauté until they turn golden brown. Remove the garlic and discard it, then pour the flavored oil back into the soup. This adds a lovely aroma and taste.
Step 7: In another saucepan, bring water to a boil for the egg noodles. Don’t forget to add salt to the water. Once boiling, add the noodles and cook according to the package instructions until they are al dente. Drain and set aside.
Step 8: Once the soup is ready, add the cooked egg noodles to the pot. Stir gently to combine everything. If you prefer a thinner soup, feel free to add more water to reach your desired consistency.
Step 9: Before serving, sprinkle with the remaining parsley, salt, and ground pepper. A drizzle of extra virgin olive oil on top brings everything together beautifully.
