Pureed Chickpea Soup Passato Di Ceci Recipes

PUREED CHICKPEA SOUP - PASSATO DI CECI

Steps:

• Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt.
• Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften.
• Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water.
• Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 - 2 hours.
• Turn off the heat, season the water with salt and let sit for 15 - 20 minutes.
• Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden.
• Add the bread cubes and cook until they start to become crispy and golden.
• Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil.
• Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary.
• If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water.
• Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil.

ZUPPA DI CECI

Steps:

• Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes.
• Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside.
• Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper.
• Simmer until chickpeas are soft and riso is cooked.
• Note: If too think for liking, add water. Serve with olive oil and grated cheese.

WEIGHT WATCHERS CHICKPEA SOUP

Steps:

• Heat the oil in a medium saucepan. Add onion, cook and stir until softened (about 5 min). Add garlic, cook and stir for 1 minute. Stir in chickpeas, sage, and pepper.
• Stir in the broth, spinach, and salt; bring to a boil. Use an immersion blender to puree (or transfer to a food processor and puree). Simmer for 5 minutes after pureeing. Stir in lemon juice.

MINESTRA DI CECI (UMBRIAN CHICKPEA SOUP)

Steps:

• Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs.
• Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours.
• Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside.
• Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside.
• Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker.
• Cover. Cook on high 60 minutes.
• Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.