Italian Chickpea Soup with Salami

This Italian chickpea soup ‘pasta e ceci‘ is a comforting classic, perfect for chilly days and cozy dinners. Inspired by traditional rustic cooking, this version adds smoked salami for a rich, savory depth that makes the dish even more satisfying.

Simple, hearty, and packed with flavour, this chickpea soup is ideal when you want something nourishing and easy to prepare.

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Serves: 4, Prep time: 15–20 minutes, Cooking time: about 40 minutes

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• 1 (14 oz) can chickpeas, drained and rinsed
• 1 garlic clove, peeled
• Soffritto:
  • 1 small carrot, finely chopped
  • 1 celery stalk, finely chopped
  • ½ small onion, finely chopped
• 1 bay leaf or 1 rosemary sprig
• 3 oz smoked salami, finely minced
• 6 cups hot water or vegetable broth
• 2 tablespoons tomato passata (or tomato purée)
• 2 tablespoons extra virgin olive oil
• Salt and black pepper, to taste

Method

💡 Tip:

If use dried chickpeas, soak overnight or quick-soak 1 hr. Simmer 45–90 min until tender; add salt near the end.

1.Prepare the base
In a large pot or Dutch oven, heat the extra virgin olive oil over medium-low heat.
Add the garlic, carrot, celery, and onion. Sauté for a few minutes until soft and fragrant.

2.Add the salami
Stir in the minced smoked salami and cook gently for 2–3 minutes, allowing it to release its rich, smoky flavour.

3.Add chickpeas and seasonings
Add the chickpeas, bay leaf (or rosemary), tomato passata, salt, and black pepper. Stir well to combine all the ingredients.

4.Simmer the soup
Pour in the hot water or vegetable broth until everything is fully covered (about 6 cups).
Bring to a gentle boil, then reduce to a simmer.
Cook for 30–40 minutes, stirring occasionally. Add more liquid if the soup becomes too thick.

5.Check for doneness
The soup is ready when the chickpeas are tender but still hold their shape. Taste and adjust seasoning if needed.

6.Serve
Serve hot with crusty bread or homemade croutons for a complete, comforting meal.

 

 

(8 votes, average: 4.88 out of 5)
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