Giannina‘S Zuppa di Ceci (Sicilian Chickpea Soup), made the traditional way with a sofritto base.
I first tried this soup during a visit to the beautiful Sicilian olive farm of @tenutacavasecca, Dario’s family-owned olive oil estate. The ingredients that Giannina used to make the soup were from their own land, grown on the fertile soil of Sicily. It was made with love and years of knowledge. And I have to admit, although I used the same extra virgin olive and even dried oregano from Sicily, Giannina’s soup was a lot better than mine!
Giannina‘S Zuppa di Ceci (Sicilian Chickpea Soup)
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Sicilian Chickpea Soup. It was made with love and years of knowledge. And I have to admit, although I used the same extra virgin olive and even dried oregano from Sicily, Giannina’s soup was a lot better than mine!
Ingredients
- 400 g cooked chickpeas (pre-boiled or canned, drained and rinsed)
- 2 carrots, grated
- 2 celery stalks, grated
- 2 medium onions, grated
- 2 bay leaves
- Extra virgin olive oil (preferably Sicilian)
- 1 tsp dried oregano (Sicilian if possible)
- Salt, to taste
- Hot water or light stock, as needed
Method
- 1)
For the sofritto: Heat a generous drizzle of olive oil in a large pot. Add the grated carrots, celery, and onions. Sauté over medium heat for 8–10 minutes until soft, fragrant, and translucent. Transfer the sofritto to a bowl and set aside.
- 2)
In the same pot, add the chickpeas and cover with hot water (just enough to submerge them by a few cm).
- 3)
Add the bay leaves and bring to a boil.
- 4)
Skim off any foam that rises to the surface.
- 5)
Boil for 10 minutes, then remove the bay leaves. Return the sofritto to the pot with the chickpeas. Season with salt and dried oregano. Lower the heat and simmer gently for 20–25 minutes, or until the chickpeas are very soft and the soup thickens slightly.
- 6)
Use an immersion blender to partially blend the soup — just a few pulses — to create a creamy base while keeping some whole chickpeas.
Taste and adjust salt. - 7)
Serve hot, drizzled generously with extra virgin olive oil from Sicily.
- 8)
Optional: add black pepper, fresh herbs, toasted bread or croutons.
- 9)
NB: If using dried chickpeas, soak overnight + cook until tender before starting recipe.
Notes
Your with @viarosaitaly and @justine_snacks