Zuppa di Ceci (Chickpea Soup)
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Dried chickpeas | 300g |
| Carrot | 1 |
| Celery | 1 stalk |
| White onions | ½ |
| Leek | 1 |
| Extra virgin olive oil | 3 tablespoons |
| Rosemary | 2 sprigs |
| Salt | to taste |
| Black pepper | to taste |
| Bay leaves | 2 |
| Vegetable broth | 5 liters |
| Tomato passata | 60g |
Instructions
-
Soaking the Chickpeas
Begin by soaking the dried chickpeas in a large bowl. Fill the bowl with water, covering the chickpeas completely. Leave them to soak for at least 8 hours, or overnight if possible. This process will help rehydrate the chickpeas, making them tender and easy to cook. -
-
Prepare the Vegetables
While the chickpeas are soaking, prepare the vegetables. Start by trimming the carrot, removing the ends, and peeling it using a vegetable peeler. Then chop the carrot into small cubes.
For the celery, cut off the base, remove the fibrous outer layer using a vegetable peeler, and finely chop it into small pieces.
Next, take the white onion, peel it, and finely chop it as well.
Lastly, wash and slice the leek, discarding the tough outer layers and cutting the inner part into thin rings. -
Sauté the Aromatics
Heat the olive oil in a large pot or casserole over medium heat. Once the oil is hot, add the finely chopped celery, carrot, onion, and leek. Stir well to coat the vegetables in the oil. Allow them to sauté for a few minutes until they soften and become aromatic.
To help the vegetables cook more evenly and quickly, add a small ladle of the vegetable broth to the pot, stirring occasionally. -
Add Herbs and Spices
Tie the rosemary and bay leaves together with some kitchen twine, creating a small herb bundle. This will make it easier to remove them later from the soup. Add the herb bundle to the pot along with a pinch of salt and black pepper. Stir everything to combine. -
Cook the Soup
Drain and rinse the soaked chickpeas, and add them to the pot with the sautéed vegetables. Pour in the vegetable broth, ensuring that the chickpeas are covered by the liquid. Stir everything together, then bring the mixture to a gentle simmer.
Cover the pot with a lid, reducing the heat to low. Let the soup simmer slowly for about 2 to 2.5 hours, stirring occasionally. If the soup begins to thicken or the broth reduces too much, add more vegetable broth as needed to maintain the desired consistency. -
Add Tomato Passata
Once the chickpeas are tender and the flavors have melded together, stir in the tomato passata. Let it simmer for an additional 15 to 20 minutes, allowing the tomato sauce to incorporate into the soup and enhance the overall flavor. -
Finish and Serve
After the cooking time has passed, carefully remove the herb bundle (rosemary and bay leaves) from the soup. Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve the Zuppa di Ceci hot, garnished with a drizzle of extra virgin olive oil for a rich finish. You can also serve it with some crusty bread on the side for a complete, comforting meal.
Tips for the Best Zuppa di Ceci
- Soaking the Chickpeas: For a quicker version, you can use canned chickpeas, but soaking dried chickpeas enhances their flavor and texture.
- Vegetable Broth: The quality of the vegetable broth significantly impacts the taste of the soup. Opt for homemade or a good-quality store-bought variety.
- Storage: This soup can be stored in the refrigerator for up to 3 days. It’s even more flavorful the next day as the ingredients have had more time to marinate in the broth.
Enjoy this traditional, heartwarming Italian Zuppa di Ceci, perfect for any cold day or to share with family and friends!
