Bread Bowls with Chickpea Velouté (Ciotoline di Pane con Vellutata di Ceci)
Category: Main Dishes
Servings: 4
This delightful and savory dish combines warm, freshly baked bread bowls filled with a creamy, aromatic chickpea velouté. The bread bowls are crispy on the outside and soft on the inside, creating a perfect vessel for the smooth chickpea soup. Whether you’re hosting a cozy dinner or looking for a showstopper meal, these bread bowls with chickpea velouté are sure to impress. The earthy flavors of chickpeas, rosemary, and a touch of truffle add depth to this dish, making it both hearty and satisfying. Let’s dive into this culinary creation that’s not only beautiful but also bursting with flavor!
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 125g |
| All-purpose flour (Farina 00) | 125g |
| Extra virgin olive oil | 5g |
| Salt | 5g |
| Sugar | 2g |
| Active dry yeast | 2g |
| Dried chickpeas | 200g |
| Vegetable broth | 500ml |
| Shallot | 1 |
| Fresh rosemary sprigs | 2 |
| Extra virgin olive oil (for drizzling) | As needed |
| Freshly ground black pepper | As needed |
| Salt (for seasoning) | As needed |
| Fresh black truffles (optional) | As needed |
Instructions
Preparing the Chickpeas:
- Rehydrate the Chickpeas: Start by placing the dried chickpeas in a large bowl and covering them with water. Allow them to soak overnight, for at least 12 hours. If you’re short on time, you can use canned or precooked chickpeas and skip this step.
Preparing the Bread Bowls:
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Make the Dough: For the bread bowls, you’ll first prepare the dough. In a separate bowl, combine 125g of water, 125g of flour, 5g of olive oil, 5g of salt, and 2g of sugar. Add the 2g of active dry yeast and mix until the dough forms. Knead until smooth and elastic. Let the dough rise in a warm spot until it doubles in size, about 1-2 hours.
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Shape the Bread Bowls: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll out the dough with a rolling pin to about ½ cm thickness. Cut the dough into 4 equal portions using a cutter. Take 4 small, heat-resistant bowls (about 10 cm in diameter) and lightly oil their outer surfaces using a brush. Press each portion of dough over the bowls, trimming off any excess and forming pleats along the edges to fit the shape of the bowls.
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Bake the Bread Bowls: Place the prepared dough-lined bowls on a baking sheet. Bake in a preheated static oven at 200°C (390°F) for about 15 minutes, or until the surface turns lightly golden. If you’re using a fan-assisted oven, bake at 180°C (350°F) for 10 minutes. After baking, remove the dough bowls from the oven and gently lift them out of the molds. Return the bread bowls to the oven for an additional 10 minutes at 200°C (or 5 minutes at 180°C with a fan oven), ensuring the insides of the bowls are thoroughly cooked.
Preparing the Chickpea Velouté:
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Prepare the Chickpea Soup: While the bread bowls bake, drain the rehydrated chickpeas and set them aside. Peel and finely chop the shallot. Heat a small amount of olive oil in a large pot with high sides and sauté the shallot over medium heat until it becomes translucent.
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Cook the Chickpeas: Add the chickpeas to the pot and sauté them for about 2 minutes. Pour in 500ml of vegetable broth and add the rosemary sprigs for flavor. Cover the pot and simmer the mixture on low heat for about 2.5 hours, until the chickpeas are tender and the flavors meld together.
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Blend the Soup: Once the chickpeas are fully cooked, remove the rosemary sprigs and transfer the soup mixture to a blender. Blend the contents until smooth and velvety. If necessary, add a little more broth or water to achieve your desired consistency.
Assembling the Dish:
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Fill the Bread Bowls: Carefully pour the velvety chickpea soup into each of the freshly baked bread bowls.
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Garnish and Serve: Drizzle the bread bowls with extra virgin olive oil, a pinch of salt, and freshly ground black pepper to taste. If you have fresh black truffles on hand, shave them on top of the soup for an extra touch of luxury.
Tips for Perfecting the Dish:
- Bread Bowls: The bread bowls should be slightly crunchy on the outside but soft and fluffy on the inside. Ensure that the dough is thin enough to bake through, but not too thin that it becomes fragile when serving.
- Chickpeas: If you opt for canned chickpeas, simply rinse and drain them before adding them to the soup base. This will reduce your preparation time significantly.
- Vegetable Broth: The broth is key to the flavor of the soup. Use a rich, homemade vegetable broth if possible, or opt for a high-quality store-bought version for convenience.
- Extra Flavors: Experiment with different herbs like thyme or bay leaves to infuse additional flavors into the chickpea velouté. A dash of lemon juice can brighten the soup, while a spoonful of cream can make it even richer.
This Bread Bowls with Chickpea Velouté recipe is not just a meal—it’s a comforting experience. The crunchy, golden bread bowl combined with the smooth, velvety chickpea soup creates a satisfying and visually appealing dish. Whether you’re preparing a special meal for guests or simply indulging in a homemade treat, this recipe will add a unique and heartwarming touch to your culinary repertoire.
