Weather went from summer to fall today! Cold and windy, burrr…. Took my Mom out to lunch so was sated but now it’s nearing dinner time and I’m kind of a bit peckish. I know just the thing, I have everything I need in the pantry, don’t want to leave the house since we have fire going in fireplace, it’s warm and cozy and I’m too comfortable to run to the store and get a chill. This soup takes about 30 minutes to make and it’s way better than the effort put into it. In fact, it’s supremely delicious. Jim likes only half the chick peas blended, I like all chick peas blended, result is smoother and yummy.
| Author: James R. Kirkley, III
Delicious and simple this soup can be made in minutes and can be a meal in itself. Serves: 4 |
Zuppa di Ceci (Chick Pea Soup) |
INGREDIENTS
2 cans, garbanzo beans (chick peas)
4 cups, chicken broth or vegetable broth
1 2″ sprig, fresh rosemary
1 clove, garlic – whole
1/2 teaspoon, red chili flakes
3 tablespoons, high-quality olive oil
salt and fresh ground pepper – to taste
METHOD
- Heat olive oil in large high sided pot
- Add garlic clove, chili pepper and rosemary sprig, cook for a minute or two but do not brown garlic
- Add the cans of garbanzo beans with liquid and 3 cups of chicken stock, bring to a boil
- Reduce heat to medium and cook mixture for 20 – 25 minutes — there should be only a few bubbles. Add more stock if necessary.
- Remove one fourth of the garbanzo beans and set aside. Strip the remaining rosemary from the sprig.
- With a blending wand, puree the liquid and the remaining garbanzo beans in the pot. When done return the reserved garbanzo beans to the pot.
- Season to taste with salt and pepper. Serve in bowls.
- Drizzle each serving with olive oil for an extra visual touch and the flavor or swirl with sour cream or creme fraiche.
You may add bits of broken spaghetti or cubes of toasted day-old bread. The pasta should be added after the puree occurs. Cook the pasta in the pureed broth about 10 minutes.
