Zuppa Di Cicerchia: Molisan Chickpea Soup

Zuppa di Cicerchia, or Molisan Chickpea Soup, is a traditional dish from the Abruzzese and Molisan cuisine, known for its hearty and comforting flavors. This simple yet flavorful soup is perfect for a cozy night in or to warm up during the colder months.

Vegetarian Vegan Soup Abruzzese and Molisan Italian Cuisine Soup Recipe Legume Dish
Zuppa Di Cicerchia: Molisan Chickpea Soup

Ingredients

  • 1 cup dried cicerchia (chickpeas)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bay leaf
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • Extra virgin olive oil

Instructions

  1. Soak the dried cicerchia in water overnight.
  2. In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
  3. Add the diced carrots and celery to the pot, and cook for a few minutes until they begin to soften.
  4. Drain the soaked cicerchia and add them to the pot. Stir well to combine with the vegetables.
  5. Pour in the vegetable broth, add the bay leaf, and season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour, or until the cicerchia is tender.
  6. Once the soup is ready, remove the bay leaf and adjust the seasoning if needed.
  7. Serve the Zuppa di Cicerchia hot, drizzled with a bit of extra virgin olive oil and accompanied by some crusty bread.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
40g
Protein
12g
Fat
5g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Pot Ladle Serving bowls

Serving suggestions

Serve the Zuppa di Cicerchia with a sprinkle of freshly chopped parsley on top for a burst of color and freshness.

Tips & tricks

For a richer flavor, you can add a rind of Parmesan cheese to the soup while it simmers.

Cost

$5