Chickpea Soup (Zuppa di Ceci)
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Chickpea Soup (Zuppa di Ceci)
Chickpea Soup is a traditional dish of Neapolitan and Southern Italian home cooking. Made with chickpeas, aromatic vegetables, and extra virgin olive oil, it is a nourishing and flavorful soup that reflects the simplicity and resourcefulness of the Mediterranean peasant tradition.
Servings6
Calories220kcal
Equipment
- Large soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Colander
- Ladle
Ingredienti
- 300 g dried chickpeas soaked overnight
- 1 small onion finely chopped
- 1 carrot finely diced
- 1 celery stalk finely diced
- 3 tablespoons extra virgin olive oil
- 1.8 liters water or vegetable broth
- 200 g peeled tomatoes crushed
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt to taste
- Black pepper to taste
Istruzioni
- Drain and rinse the soaked chickpeas.
- Heat the olive oil in a large soup pot over medium heat.
- Add the onion, carrot, and celery and cook for about 5 minutes until softened.
- Add the crushed tomatoes and cook for 2 minutes.
- Stir in the chickpeas, bay leaf, and rosemary.
- Pour in the water or vegetable broth and bring to a gentle boil.
- Reduce the heat and simmer for 1 hour 30 minutes to 2 hours, or until the chickpeas are tender.
- Remove the bay leaf and rosemary sprig.
- Using a spoon, lightly mash a small portion of the chickpeas to create a creamier texture while keeping most of them whole.
- Season with salt and black pepper to taste.
- Serve hot with toasted country bread and a drizzle of extra virgin olive oil.
Note
If using cooked chickpeas, reduce the cooking time to about 30 minutes.
Some traditional Neapolitan versions are prepared without tomatoes.
A small amount of pasta, such as broken spaghetti or ditalini, may be added to transform the soup into a more substantial meal.
The soup becomes thicker and more flavorful after resting for several hours.
Some traditional Neapolitan versions are prepared without tomatoes.
A small amount of pasta, such as broken spaghetti or ditalini, may be added to transform the soup into a more substantial meal.
The soup becomes thicker and more flavorful after resting for several hours.