Name: Zuppa di ceci (Chickpea soup)
Yield: Serves 6-8
Cuisine: Italian
Ingredients: 2 ripe tomatoes, skinned and puréed or 150 g (5½ oz) tin of peeled tomatoes, puréed; 100 g (3½ oz) silverbeet (Swiss chard), trimmed and finely sliced; extra virgin olive oil, to serve; 6 thick slices white, country-style bread; 4 tablespoons olive oil; 1 small red dried chilli, left whole; 1 large celery stalk, trimmed and chopped; 2 sprigs rosemary; 2 garlic cloves, peeled; 2 medium carrots, peeled and chopped; 500 g (1 lb 2 oz) dried chickpeas, soaked overnight in cold water; 1 medium onion, peeled and chopped

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Chickpeas are used mainly in soups in Tuscany, but are also ground into a flour and used to make a flat savoury tart.

Ingredients

500 g (1 lb 2 oz) dried chickpeas, soaked overnight in cold water
1

Method

Drain the soaked chickpeas and put them into a large stockpot. Add the onion, carrot and celery. Cover with 3.5 litres (14 cups) of cold water (add the rest later if it doesn’t fit), and bring to the boil.