Chunky Cicerchie (or Chickpea) Soup
Dried Cicerchie are like an Italian cousin of chickpeas - use either to make this soup.
Servings: 8 People
Calories: 141kcal
Ingredients
- 2 tablespoons extra-virgin olive oil plus extra for drizzling if desired
- 1 large red onion chopped
- 2 carrots peeled and chopped
- 5 stalks celery chopped
- 3 tablespoons dry sherry or whatever white wine is open, or skip it
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme
- Kosher salt
- Freshly ground pepper
- 6 cups chicken or vegetable broth
- 4 cups cooked chickpeas or cicerchie, freshly cooked or canned
- 1 teaspoon hot chili sauce I used Sriracha, plus extra for drizzling
- Juice of ½ lemon optional
- Grated Romano or Parmesan cheese optional
Instructions
- In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, for 6 to 8 minutes, until beginning to slightly softened. Add the sherry or wine (if using) and cook until it is almost evaporated, about 2 minutes.
- Add the rosemary and thyme, and season with salt and pepper. Add the chicken broth and the chickpeas and simmer for 20 minutes. Add the hot chili sauce to taste, re-season with salt and pepper as needed.
- Puree partially with an immersion blender, making sure to leave some of the chickpeas whole and/or lumpy. You can tuck it in the fridge at this point, and reheat before serving; stir in the lemon juice, if desired. Finish each bowl with a squirt of hot sauce, a light drizzle of olive oil, or sprinkle of grated cheese, or all three.
Nutrition
Calories: 141kcal | Carbohydrates: 4g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 1324mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2559IU | Vitamin C: 28mg | Calcium: 25mg | Iron: 1mg