Chickpea soup is one of the most popular hearty and comforting classics in Italy — perfect for cold days or cozy dinners. We’ve added a smoky twist to make it even more flavourful.

 

Serves: 4 | Preparation time: 15-20 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 litres
  • Tomato Passata, 2 tablespoons
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons
  • salt and black ground pepper, a pinch

Method

 

Prepare the base
In a large saucepan or earthenware pot, heat the extra virgin olive oil over medium-low heat.
Add the garlic, chopped carrot, celery, and onion, and sauté for a few minutes until fragrant.

Add the salami
Stir in the minced smoked salami and continue to cook gently for 2–3 minutes to release its smoky flavor.

Add chickpeas and seasonings
Add the chickpeas (if using dried, ensure they are fully cooked beforehand), followed by the bay leaf or rosemary, salt, black pepper, and tomato passata. Stir well to combine.

Simmer the soup
Pour in about 1.5 liters of hot water or vegetable stock, or enough to fully cover the ingredients.
Bring to a gentle boil, then reduce to a simmer.
Cook for around 30–40 minutes, stirring occasionally.
Add more hot water or stock if the soup becomes too thick.

Check for doneness
The soup is ready when the chickpeas are tender but not mushy. Adjust seasoning if needed.

Serve hot
Ladle into bowls and serve warm with rustic bread or croutons for a complete meal.

 

 

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