Grape Gourmet – Cucina Dello Zio

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Chickpea Soup

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I present the #Chickpea #Soup #Minestra d'Ceci

Chickpea Soup
Minestra d’Ceci
by James Belardo

Whether you call it cece, garbanzo or chickpea, this is one serious legume. It has deep roots in the Mediterranean and is one of the earliest cultivated legumes. It’s used throughout the word in many ways including paste (hummus and falafel), flour, soups, stews and salads. It’s versatile and extremely healthy, it’s high in protein and fiber. Oh, it also tastes great!

2 cans Chickpeas
1 Onion
2 Cloves Garlic
2 Carrots
2 Stalks Celery
Peperoncino Fiocchi (hot pepper flakes) (optional)
3 plumb Tomatoes
3-4 tablespoons Olive Oil
1/2 – 3/4 cup white wine
2-3 cups vegetable (and/or Chicken stock – try our homemade version)
2-3 cups Water
1/2 Lemon (freshly squeezed juice)
Fresh flat leaf parsley
2 Bay leaves
Salt and pepper
Grated Pecorino Romano cheese

Orecchiette or Ditalini

1. Sauté Garlic, onions and pepper flakes in Olive Oil until the onions begin become translucent and the garlic shows signs of browning.
A bit of #Olive Oil to fry the onions and garlic for the #Chickpea #Soup #Minestra d'Ceci
2. Add the celery and carrots and let cook for 5-10 minutes to let the carrots and celery soften a bit
Once the onions are translucent, add the #Celery and #Carrots for the #Chickpea #Soup #Minestra d'Ceci
3. Add a cup of water and bring to a boil before adding the chickpeas.
W/carrots and celery begin to soften add 1 cup for the #Chickpea #Soup #Minestra d'Ceci
4. Once the soup base begins to boil add the chickpeas and let simmer for 5-10 minutes
Once the water boils, add the #Ceci (#chickpeas ) to the #Chickpea #Soup #Minestra d'Ceci
5. add 3/4 cup of white wine and bring to boil
Now we start to add the #chicken stock and 'maybe' some water 1 cup at a time to the #Chickpea #Soup #Minestra d'Ceci
6. Then add the diced tomatoes and bay leaves, mix gently and let simmer for 5-10 min
Once that begins to bubble, add bay leaves and the diced #tomatoes to the #Chickpea #Soup #Minestra d'Ceci
7. Once the tomatoes soften, add a cup of chicken stock and then let come to a boil before adding more liquid…
Now we start to add the #chicken stock and 'maybe' some water 1 cup at a time to the #Chickpea #Soup #Minestra d'Ceci
8. Once boiling, add 1 cup water followed by another cup of stock; alternate stock and water until you added a total of 2-3 cups of stock and 2-3 cups of water. Always wait for the soup to boil before adding the single cups.
9. Add lemon juice, stir. Salt and pepper to taste, and let simmer for at least 20-30 minutes before serving. You can also add some fresh Italian Flat-Leafed Parsley
Time to add the #lemon juice, salt and pepper to the #Chickpea #Soup #Minestra d'Ceci I add fresh #Italian #Parsley before adding the precooked #Orecchiette #Pasta to the #Chickpea #Soup #Minestra d'Ceci
10. Cook Orecchiette separately, al dente… rinse in cold water before adding to soup. (You don’t need the starch to help with the pasta)
Finally adding the precooked #Orecchiette #Pasta to the #Chickpea #Soup #Minestra d'Ceci
11. Serve with fresh parsley and grated Romano cheese (optional) sprinkled on top.


The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production


Written by Zio James

February 18, 2014 at 7:06 PM

One Response

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  1. […] souls and warm our hearts… Here’s a quick and easy recipe that just might fit the bill, Minestra d’Ceci or Chickpea Soup. Try it […]

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