Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Chickpea Soup

CHICKPEA SOUP        
Carrabba's Restaurant Recipe

1 pound chickpeas, soaked overnight and drained
3 cups chicken or vegetable broth
4 plum tomatoes, finely chopped
2 large yellow onions, finely chopped
3 stalks celery, finely chopped
3 medium carrots, peeled and finely chopped
1 teaspoon chopped fresh rosemary
1 cup extra virgin olive oil
1/2 lemon
10 slices fettunta
salt and freshly ground black pepper

Combine the chickpeas and the broth in a heavy pot, adding enough water so the liquid covers the chickpeas by about 3 inches. Cover and bring to a boil. Add the tomatoes, onions, celery, carrot and rosemary, returning to a boil. Reduce the heat. Cover and cook for 3 hours.

Puree the soup until smooth, using a blender or food processor. Add water or broth to make a fluid consistency. Return to the pot and season with salt, pepper and a squeeze of lemon.

Notes: To make the fettunta, grill slices of Italian bread over the fire or toast it in the oven until golden brown. Rub it with fresh garlic, drizzle with olive oil, and sprinkle with salt

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