in Italy, Soup Recipes

Chickpea soup

updated

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Ingredients for 4 servings:

  • 500 g pasta (Ditali, thimbles)
  • 500 g chickpeas
  • 2 small onions, chopped
  • 1 pinch of baking soda
  • some rosemary, chopped
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • some olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 10 minutes

Minestra con i ceci, a Sicilian delicacy

Soak the chickpeas overnight in water with baking soda. Then cook the chickpeas in salted water over low heat with the chopped onion and rosemary for about 2 hours. Season with oil and pepper, and add the ditali, a pasta type from Campania and Apulia, cooked in salted water. These are available from Italian restaurants or online. Serve with bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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