Zuppa di Ceci

How to Make Zuppa di Ceci

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1. Warm 3 tablespoons of the oil with the garlic, rosemary and chilli in a pan for 3 minutes over low heat.

   Mark done Start 3 min timer

2. Add the tomatoes, chickpeas and water and bring to the boil.

   Mark done

3. Simmer for 40 minutes with the lid half on. Crush a third of the chickpeas with a masher.

   Mark done Start 40 min timer

4. Season with the salt, remove the rosemary and ladle over the toast. Drizzle with the remaining oil.

   Mark done

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Tips for Making Zuppa di Ceci

• Crush a third of the chickpeas for body.
• Keep the garlic pale.
• Add water if the soup gets too thick.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Toasted bread
• Grated Parmesan
• Cooked pasta

Sides from the same cuisine on this site: Cauliflower Risotto, Ciabatta, Citrus Fennel Salad.

Storing & Reheating Zuppa di Ceci

Keeps for 4 days in the fridge. Freeze for 3 months.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.

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