Chickpea soup is one of the most popular comfort foods in Italy, so versatile. We gave this soup a distinct rustic flavour by combining it with a smoked salami which we found really exciting.
Serves: 4 | Preparation time: 10 minutes | Cooking time: approx. 40 minutes
- 400 g tinned chickpeas in water or dried ones
- A garlic clove, peeled
- Soffritto: 1 carrot, 1 celery stalk, half onion, roughly chopped
- 1 bay leaf or a rosemary sprig
- Smoked Salami, minced – about 80 g
- Hot water or hot vegetable stock, approx. 1.5 litre
- Tomato Passata, 2 tablespoons
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- salt and black ground pepper, a pinch
In a large saucepan or earthenware pot, stir-fry garlic clove with minced carrot, celery and onion in two EVOO spoons for a few minutes, then add chopped smoked salami.
Keep cooking over a low flame for a few more minutes, and then add the chickpeas which have previously been boiled.
Add the bay leaf or a sprig of rosemary, a pinch of salt and black pepper, a couple of tablespoons of tomato passata, stir and top with hot water or hot vegetable stock, stirring from time to time, more hot water or vegetable stock if it gets too dry.
They are ready once they have softened without getting soggy.