ZUPPA DI CECI – CHICKPEA SOUP
Recipe n. 20
With these sudden changes of weather in early summer it’s hard for me, to make up my mind about what to cook (and what to wear too!). When it’s rainy and cloudy like today I feel like finding some comfort in a warm and creamy soup while looking out the window at the rain coming down, but then it’s sunny and hot again and I feel like I want to eat a fresh summery crunchy salad. Today I made a soup and realized that soups are not just meant for the winter. They are good even in summertime, as long as you eat them room temperature. Usually when I make my own hummus I cook enough chickpeas to make this soup with some of my favorites herbs.
- 8 ounces dry chickpeas soaked overnight
- 1 medium onion chopped
- 2 cloves garlic crushed
- Good quality olive oil
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 2 tbsp fresh chives chopped
- Salt and Pepper
Farro or Rice to go together with the soup (optional)
Soak the dry chickpeas overnight. After draining the chickpeas, place them in a medium sized pot and cover them with water, cooking for about 2 hours. In the meantime in a small skillet add 4 spoons of olive oil and when it is hot add the onion and garlic cloves until softened. After 2 hours remove the chickpeas from the heat and put a few spoons of cooked chickpeas in a small bowl on the side for later. In the pot with the rest of the chickpeas add the rosemary and thyme, the onion, garlic and olive oil, salt and pepper. Use an electric immersion blender to obtain a creamy velvety soup.
Transfer to a serving bowl or dish and add the whole chickpeas and chopped chives for garnish.