There chickpea soup it is a first course easy to be realized. Tasty and nutritious it is a rustic recipe starting from which you can get tasty variations: we offer it in a robust version, enriched with cubes of bacon and the scent of sage.
Ingrediants
- 300 g of dried chickpeas
- 2 carrots
- 2 spring onions
- 100 g of bacon in a single slice
- sage
- extra virgin olive oil
- salt
- black pepper
Soups, soups and soups are very pleasant dishes in winter. Among our many proposals here is the chickpea soup: easy to make, good and nutritious. A rustic recipe, of peasant origins, but well balanced from a nutritional point of view, excellent if served together with wholemeal bread croutons and followed by a side dish of green leafy vegetables.
Starting from this recipe, of course, you can make some variants according to your tastes and needs. If you opt for chickpeas in cans the time of cooking it will be significantly shorter, it will take you 30-35 minutes, and you will need less broth. If, on the other hand, you like a more full-bodied soup, you can blend part of the chickpeas, about a quarter of the total, until reduced to a cream.
There sweet bacon can be replaced by smoked, from speck or raw ham. Or again deleted for a totally version vegan. And what about the aromatic bouquet, chickpeas go great with sage but also with rosemary and bay leaf.
A chickpea soup alternative to this, equally good and to be served with toasted bread is the Cacciucco di ceci. If you want to opt for a soup with pasta, try the Tuscan pasta and chickpeas.
OTHER TASTY RECIPES: Chickpea and octopus soup, Chickpea and spring onion soup with toasted bread with oil, Stewed chickpeas with ginger, Cauliflower and chickpea soup with turmeric
How to prepare: Chickpea soup
- Execution
- easy
- Preparation time
- 35 min
- Cooking time
-
2h
- Portions
-
4
How to prepare: Chickpea soup
To prepare the chickpea soup, soak the dried legumes in a large bowl with warm water and a pinch of baking soda. Leave them to soak for at least twelve hours. After this time, drain them, rinse them and rub them with your hands to remove most of the skin covering them. Finely chop the carrots and thinly slice the spring onions.
Transfer the vegetables in a saucepan with a couple of tablespoons of oil and fry them lightly. Meanwhile, cut the bacon into cubes. When the sauce is wilted, add the diced bacon and a few sage leaves.
When the pancetta is also lightly browned, add the chickpeas. Cover with hot water, or even better with vegetable broth, and bring to a boil. Then lower the heat, cover the pot leaving a vent and cook for a couple of hours.
Then lower the heat and lightly salt. Cover the pot, leaving a vent, and cook for a couple of hours or until the chickpeas are soft and the liquid reduced. Serve the chickpea soup in individual bowls, completing it with ground black pepper and a drizzle of extra virgin olive oil.
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