Zuppa di Ceci e Pomodori (Chickpea Tomato Soup)
This thick peasant-style cucina rustica soup is made with a few simple ingredients (chickpeas, tomatoes, rosemary, garlic) but is packed with flavour and wonderfully comforting on cold winter days and nights.
Inroduction
About this Recipe
By: Sheridan Rogers
The lumachine (smally pasta) are a suggestion only. You can use other starches such as coarse bulgur or bown or white rice to thicken the soup.
Freshly grated parmesan over the top is a luscious addition.
Ingredients
Serves 4 -6
- extra virgin olive oil 125ml (1/2 cup)
- garlic 2 cloves, peeled and smashed
- fresh rosemary 4 generous sprigs, washed and dried
- diced Roma tomatoes 1 x 400g tin
- chickpeas 2 x 400g tins
- chicken stock 625ml- 700ml
- salt and freshly ground black pepper to taste
- small pasta such as lumachine, 1/2 cup
- freshly grated parmesan (optional) to serve
Heat the oil in a medium pan and add the garlic. Let it sizzle for a few minutes, then add the fresh rosemary sprigs and the tomatoes. Leave to simmer gently for 20 minutes – this is an important step as it gives the soup depth of flavour.
Drain one tin of chickpeas in a sieve and rinse well under cold running water. Place in the food processor blender with some of the stock and puree. Set aside.
Drain the other tin of chickpea and rinse well. Add the whole chickpeas and chickpea puree to the tomato mixture along with the remaining stock – you can add as much stock as you like, but remember this is meant to be a thick soup. Season to taste.
Cook the lumachine separately in a saucepan of boiling water for about 7-8 minutes, drain and add to the soup. Stir well to combine. Remove the rosemary sprigs and garlic cloves. Re-heat and serve immediately. Taste for seasoning. A little freshly grated parmesan over the top is a good addition.