Passata di Ceci con Gamberi Rossi

Chickpea soup with Sicilian Red Prawns

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      3 hr

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

A modern dish of traditional heritage. The rustic Tuscan chickpea soup is transformed into a smooth elegant veloutè and served with roasted red prawns. This recipe was inspired by Italian chef Fulvio Pierangelini.


  • 150 g dried chickpeas
  • 1 onion
  • 1 large carrot


Wash the chickpeas under running water and soak overnight. Roast the vegetables with a drizzle of oil and a pinch of salt. Simmer the chickpeas with roast onion, carrot, garlic, prosciutto rind (if using) and bay leaf. Add a drizzle of oil, season with salt and pepper and cook for about 1½ hours. Do not use too much water only the quantity needed to cover the chickpeas.

Remove everythin