Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 4 cups fresh spinach, chopped
- 1 lemon, juiced
- Parmesan cheese, grated (optional)
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse them under cold water.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 5 minutes or until the onion is translucent.
3. Add the chickpeas, dried oregano, dried thyme, salt, and black pepper to the pot. Stir to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 1 hour or until the chickpeas are tender.
5. Using an immersion blender or a regular blender, puree half of the soup until smooth.
6. Add the chopped spinach to the pot and let it cook for 5 minutes or until wilted.
7. Stir in the lemon juice and adjust the seasoning if necessary.
8. Serve hot with grated Parmesan cheese on top (optional).
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 9g
- Carbohydrates: 38g
- Protein: 13g
- Fiber: 12g
Substitutions for ingredients:
- Canned chickpeas can be used instead of dried chickpeas.
- Chicken broth can be used instead of vegetable broth.
- Kale or Swiss chard can be used instead of spinach.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Top the soup with croutons or toasted bread for added texture.
- Use lime juice instead of lemon juice for a different flavor profile.
Tips and tricks:
- Soaking the chickpeas overnight helps them cook faster and more evenly.
- Pureeing half of the soup gives it a creamy texture without adding any cream.
- Adjust the seasoning to your liking by adding more salt, pepper, or herbs.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
- Grated Parmesan cheese
- Croutons
- Toasted bread
Pairings:
- Garlic bread
- Salad
- Roasted vegetables
Suggested side dishes:
- Roasted sweet potatoes
- Grilled chicken
- Steamed rice
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the chickpeas are still hard after 1 hour of cooking, let them simmer for another 15-30 minutes until tender.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they cook properly.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Minestra di Ceci is a traditional Italian soup made with chickpeas and vegetables.
Flavor profiles:
- Savory
- Earthy
- Tangy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Italian