Chickpea Soup Tomato

Zuppa di Ceci (Chickpea Soup)

While chickpea soup is usually offered in small portions as an appetizer in restaurants, it also can make a hearty one-bowl meal. It's an economical dish that was originally made from whatever groceries the cook had on hand.

  • Prep Time: 12 hours
  • Yield: 10 Servings
Ingredients
  • 1 lb chickpeas
  • 2 tbsp olive oil
  • 2 tbsp diced salt pork
  • 1 clove garlic
  • 3/4 cup diced onions
  • 1/2 cup crushed tomatoes
  • 12 cups chicken stock
  • 1 bay leaf
  • pinch Salt and Pepper
  • 1 1/4 cup tubetini macaroni
Method
  • Soak the Chickpeas overnight.
  • Heat the oil and salt pork in a soup pot over medium heat. Add the garlic until it browns; discard the garlic.
  • Add diced onions and tomatoes, sauté for 5 minutes.
  • Add 6 cups of chicken stock, the chickpeas, bay leaf, and salt and pepper to taste. Cook for 4 hours or more over low heat.
  • Cook the tubetini according to package instructions. Add more chicken stock to the soup as some evaporates. Once the tubetini is cooked, add it to the soup.

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