Zuppa di ceci

Chickpea soup

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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.