Smoky Italian Chickpea Soup (Easy & Hearty Recipe)

Chickpea soup is one of the most beloved comfort dishes in Italy. This Italian chickpea soup recipe adds a smoky twist with salami, making it even richer and more satisfying—perfect for cold days or cozy dinners.

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

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• • 400 g canned chickpeas 
  • 1 garlic clove, peeled
  • Soffritto: 1 carrot, 1 celery stalk, ½ onion
  • 1 bay leaf or rosemary sprig
  • 80 g smoked salami, minced
  • 1.5 litres hot water or vegetable stock
  • 2 tbsp tomato passata
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper

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.

💡 Tip:

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

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
Serve this hearty chickpea soup hot with rustic bread or croutons.

 

 

(8 votes, average: 4.88 out of 5)
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