Ingredients with Measurements:
- 1 pound dried chickpeas
- 6 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 slices bacon, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/4 cup grated Parmesan cheese
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Rinse the chickpeas and soak them in water overnight.
2. Drain the chickpeas and put them in a large pot with 6 cups of water, onion, garlic, bacon, salt, black pepper, and red pepper flakes.
3. Bring the pot to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the chickpeas are tender.
4. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
5. In a separate pan, heat the olive oil and tomato paste over medium heat for 2-3 minutes.
6. Add the tomato paste mixture to the soup and stir well.
7. Serve hot, topped with grated Parmesan cheese.
- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 1 hour
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 296
- Fat: 10g
- Carbohydrates: 36g
- Protein: 16g
- Fiber: 10g
- Sodium: 710mg
Substitutions for ingredients:
- Instead of bacon, use pancetta or prosciutto.
- Instead of Parmesan cheese, use Pecorino Romano or Asiago cheese.
Variations:
- Add chopped kale or spinach to the soup for extra nutrition.
- Use vegetable broth instead of water for a vegetarian version.
- Add diced potatoes or carrots for a heartier soup.
Tips and Tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- Use an immersion blender for a smoother texture, or a regular blender for a chunkier soup.
- Serve with crusty bread for dipping.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve in individual bowls with a sprinkle of Parmesan cheese and a drizzle of olive oil.
Garnishes:
- Fresh parsley or basil
- Croutons
- Red pepper flakes
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
- White wine, such as Pinot Grigio or Sauvignon Blanc
Suggested Side Dishes:
- Roasted vegetables
- Grilled chicken or fish
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more water or broth until it reaches the desired consistency.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked and safe to eat.
- Store leftovers in the refrigerator and reheat thoroughly before serving.
Food History:
- Minestra di Ceci is a traditional Italian soup made with chickpeas and often served during the winter months.
Flavor Profiles:
- Savory, smoky, and slightly spicy
Serving Suggestions:
- Serve hot as a main course or starter.
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Region: Italian