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 It's an economical dish that was originally made from whatever groceries the cook had on hand.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 hours
  • Yield: 10 Servings
  • 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
  • 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.


What do you think of Zuppa di Ceci (Chickpea Soup)?


Connect with us #Roadfood