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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.
Portata first course
Cucina napoletana
Keyword Chickpea Soup, Zuppa di Ceci, Neapolitan Soup, Italian Chickpea Soup, Campanian Cuisine, Traditional Italian Cooking, Mediterranean Diet, Comfort Food, Legume Soup
Preparazione 15 minuti
Cottura 2 ore
Tempo totale 2 ore 15 minuti
Servings 6
Calories 220kcal

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.