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Diagnosis and treatment of celiac disease

Diet for celiac disease

Chickpea soup with gluten-free Ditali pasta

Chickpea soup with gluten-free Ditali pasta

Serves 4

350 g of gluten-free ditali pasta
Vegetable stock
250 g of chickpeas
2 ripe tomatoes
1 onion
1 clove of garlic
3-4 sprigs of rosemary
extra virgin olive oil
Salt and pepper as required
Grated parmesan cheese


Leave the chickpeas to soak in warm water overnight then boil them the following day. Prepare the stock. Finely chop the onion, garlic and fry them in a pan with extra virgin olive oil.

Dice the ripe tomatoes and add them to the pan along with some salt and cook for a few minutes adding the chopped rosemary. Also add the boiled chickpeas and gradually add ladels of boiling stock which the pasta will be cooked in according to the package directions.

Pour into a soup bowl and service with a drizzle of olive oil and a sprinkling of parmesan cheese.

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