Creamy Chickpea Soup (Vellutata di Ceci)
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Dried Chickpeas | 350g |
| Carrots | 2 |
| Celery | 2 stalks |
| Fresh Rosemary | to taste |
| Extra Virgin Olive Oil | to taste |
| Fine Salt | to taste |
| Ground Black Pepper | to taste |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 14g |
| Carbohydrates | 55g |
| Fiber | 10g |
| Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 200mg |
Instructions:
To create the perfect creamy chickpea soup, you’ll need to begin by rehydrating the dried chickpeas. This is a crucial step, as it allows the chickpeas to absorb enough water, making them cook more quickly. Place the dried chickpeas in a large bowl and cover them with plenty of water. Let them soak for at least 8 to 12 hours, allowing the chickpeas to expand and soften. If you’re pressed for time, you can soak them overnight, but if you plan ahead, the long soak is best for achieving the desired texture.
Once the soaking time has passed, drain the chickpeas and give them a thorough rinse under cold water to remove any impurities. Now, transfer the chickpeas into a large pot, and cover them with an ample amount of cold water. This step will allow the chickpeas to cook evenly and develop a rich, velvety texture in the soup.
Next, prepare the vegetables: peel the carrots and slice them into large chunks. Clean the celery and cut it into pieces of a similar size. Add the carrots and celery to the pot with the chickpeas. This combination of root vegetables and legumes will give the soup its depth of flavor and creamy consistency. At this stage, add fresh rosemary to infuse the soup with a wonderful, aromatic note.
Place the pot over medium-high heat and bring it to a boil. Once boiling, reduce the heat to a simmer, allowing the soup to cook gently for at least 50 minutes. During this time, you may notice a layer of impurities or foam rising to the surface of the water. Use a fine-mesh skimmer or a piece of sterile cheesecloth to carefully remove this foam to ensure a smoother texture in the finished soup.
As the chickpeas soften and become tender, take a moment to check the consistency of the soup. If there’s excess liquid, remove a little bit of the cooking water to avoid making the soup too watery. Then, use an immersion blender directly in the pot to blend the soup until it’s completely smooth. Alternatively, you can transfer the soup in batches to a regular blender. This step will turn your soup into a luscious, creamy blend of chickpeas and vegetables.
Once you’ve achieved the perfect creamy texture, it’s time to finish the soup. Taste it and season with salt and freshly ground black pepper to your liking. For an added touch of richness, drizzle in a bit of extra virgin olive oil and stir it in to create a silky finish.
Finally, ladle the soup into serving bowls, and for an elegant touch, garnish each serving with a sprig of fresh rosemary. This simple, but flavorful garnish adds a delightful fragrance that enhances the overall experience.
Serve your creamy chickpea soup hot, alongside a slice of rustic bread for dipping. The combination of creamy texture and earthy flavors makes this dish an ideal main course for any season, providing warmth and nourishment with every spoonful.
Enjoy your delicious Vellutata di Ceci! This soup is the perfect balance of hearty chickpeas and fragrant rosemary, making it a comforting choice for lunch or dinner. Whether you’re cooking for yourself or sharing with loved ones, this simple yet flavorful dish will become a family favorite in no time.
