Italian cuisine · Soups & Stews

Zuppa di Ceci

Rustic chickpea soup with rosemary, garlic and olive oil.

Ingredients · for 4 servings

• 500 g chickpeas (cooked)
• 1 onion
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 2 sprigs rosemary
• 200 g chopped tomatoes
• 900 ml vegetable stock
• 6 tbsp olive oil
• Chilli flakes
• Salt
• Pepper
• White bread

Instructions

1. Finely dice the onion, carrot and celery and soften them in olive oil for 10 minutes.
2. Add the garlic and rosemary and toast for 1 minute until fragrant.
3. Stir in the chickpeas and tomatoes and let them sizzle briefly.
4. Pour in the stock and simmer for 20 minutes.
5. Blend half of the soup and stir it back in – this makes it creamy while keeping some texture.
6. Season with chilli, salt and pepper, drizzle with olive oil and serve with toasted bread.