Chickpea Soup

Minestra di Ceci

A traditional, essential and nutritious soup, with soft chickpeas, rosemary, garlic, oil raw, off the heat and pepper.

4 servings

Easy

Chickpea soup is a first course Warm and hearty, perfect for a simple meal where the legume is the fulcrum of flavor and texture. Slow cooking in water allows the chickpeas to become soft and creamy on the palate, while garlic and rosemary add a distinct yet balanced aromatic note. The final dressing, finished with extra virgin olive oil, is raw, off the heat and freshly ground pepper, enhances the preparation without weighing it down and maintains the legume's distinctive flavor. This soup is part of traditional cuisine. Prolonged soaking with a pinch of baking soda Prepare the chickpeas for cooking, while controlling the water is essential for achieving a uniform consistency and a well-hydrated dish. The result is a rustic, fragrant, and satisfying dish, built on a few ingredients and a precise technique.

Instructions

Voice reading

5 steps · natural Italian voice

Soak the chickpeas

720 min

Place the chickpeas in a large bowl, cover them with plenty of water and add a pinch of baking sodaLet them rehydrate for at least twelve hours: at the end they should appear more swollen and have a uniform consistency, with no parts still completely dry.

Rinse the chickpeas

Drain the chickpeas from the soaking water and rinse them thoroughly under running water. Remove any residue. baking soda, then transfer them to the pot intended for cooking; rinsing is complete when the water is clear and has no lingering foam.

Prepare the pot

Pour enough warm water into the pot to completely cover the chickpeas. Add the garlic cloves and tie the rosemary twigs together so you can easily remove them and contain the needles during cooking. The herbs should remain submerged and release their aromas throughout the water.

Cook the chickpeas

Bring the pot on the heat Cook the chickpeas until they're fully cooked. Keep the water boiling and make sure they're always covered with water. They're ready when they can be easily mashed with a fork and have a soft consistency, suitable for soup.

Season and serve

Serve the soup very hot, adding a drizzle of olive oil extra virgin olive oil raw, off the heat and a grind of pepper. Season with salt as needed. The oil should be noticeable on the surface, and the pepper should flavor the dish without overpowering the flavor of the chickpeas and rosemary.

Chef's Tips

The editors recommend keeping the chickpeas completely covered with water during cooking, so they cook evenly without drying out.