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Zuppa di Cicerchie Zuppa di Cicerchie (Chickpea Soup)

Zuppa di Cicerchie

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Course Main Course, Soup
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot or Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Blender or immersion blender (optional)

Ingredients
  

  • Ingredients
  • 1 cup dried cicerchie chickpeas, soaked overnight
  • 4 cups vegetable broth or chicken broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish optional
  • Lemon wedges for serving optional

Instructions
 

  • Method
  • Step 1: Prepare the Cicerchie
  • Soak the Chickpeas: Rinse the dried cicerchie under cold water. Soak them in a large bowl with plenty of water overnight. This will help them cook more evenly and reduce cooking time.
  • Step 2: Sauté the Vegetables
  • Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add Aromatics: Once hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are soft and the onion is translucent.
  • Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
  • Step 3: Cook the Cicerchie
  • Drain and Add Cicerchie: Drain the soaked cicerchie and add them to the pot. Stir well to combine.
  • Add Broth and Herbs: Pour in the vegetable or chicken broth and add the dried thyme and rosemary. Bring to a boil.
  • Simmer: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the cicerchie are tender. Check occasionally, adding more broth or water if necessary.
  • Step 4: Blend the Soup (Optional)
  • Blend for Creaminess: If you prefer a creamier soup, use a blender or immersion blender to puree part of the soup, leaving some whole cicerchie for texture.
  • Step 5: Season and Serve
  • Season: Taste the soup and season with salt and pepper as needed. If desired, let it rest for 30 minutes to allow the flavors to meld.
  • Garnish and Serve: Serve hot, garnished with fresh parsley and lemon wedges on the side.
  • Variations
  • Add Greens: Incorporate spinach or kale for added nutrients. Stir in chopped greens in the last 5 minutes of cooking.
  • Spicy Kick: Add red pepper flakes or a dash of cayenne pepper for a spicier version.
  • Protein Boost: For a non-vegetarian version, add cooked sausage or diced ham.