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Soup – Chickpea Soup

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

Soup – Chickpea
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 world 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 or 500 g dried (soaked 24 hours)
2 cloves garlic, diced
1 small onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 plum tomatoes, peeled and roughly chopped
3-4 tbsp olive oil
1 cup dry white wine (Pinot Grigio)
3-4 cups vegetable stock (and/or Chicken stock – try our homemade version)
3-4 cups water
1/2 lemon – juice
Fresh flat leaf parsley
2 bay leaves
Salt and pepper – to taste
Peperoncino Fiocchi (hot pepper flakes) (optional)
Grated Pecorino Romano cheese


1. Sauté the onions, garlic and pepper flakes in 2-3 tbsp of olive oil until the onions begin to show signs of translucency and the garlic softens.
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 about 5-10 minutes allowing the carrots and celery soften.
Once the onions are translucent, add the #Celery and #Carrots for the #Chickpea #Soup #Minestra d'Ceci

3. Add a cup of water let it come 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 the cup of white wine.
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. Once it returns to a boil, 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 a cup of stock; alternate stock and water until you added 2-3 cups of stock and 2-3 cups of water. Always wait for the soup to boil before adding the single cups.

9. As the soup cooks, add the lemon juice, salt and pepper. Taste and adjust the amount of salt and pepper. Let simmer for at least 20-30 minutes before serving.
Time to add the #lemon juice, salt and pepper to the #Chickpea #Soup #Minestra d'Ceci

10.  Add fresh flat-leafed parsley a few minutes before serving
I add fresh #Italian #Parsley before adding the precooked #Orecchiette #Pasta to the #Chickpea #Soup #Minestra d'Ceci

10. Cook the Orecchiette separately, al dente. You can either add the cooked pasta directly to the soup of add it to the bowls you are serving the soup in.
Finally adding the precooked #Orecchiette #Pasta to the #Chickpea #Soup #Minestra d'Ceci

11. Serve with fresh parsley and grated Romano cheese 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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