Pureed Chickpea Soup Passato Di Ceci Recipes

PUREED CHICKPEA SOUP - PASSATO DI CECI

Steps:

• Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt.
• Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften.
• Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water.
• Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 - 2 hours.
• Turn off the heat, season the water with salt and let sit for 15 - 20 minutes.
• Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden.
• Add the bread cubes and cook until they start to become crispy and golden.
• Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil.
• Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary.
• If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water.
• Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil.

CHICKEN AND CHICKPEA SOUP

Steps:

• Place chickpeas in large saucepan with enough water to cover by several inches. Add onion cut in half (with cloves) and bay leaf. Bring to a boil, lower heat to a simmer and cook 1 hour, until about halfway cooked. In the meantime, heat oil in large Dutch oven over medium high heat. Season chicken thighs with salt and pepper and place chicken pieces, skin side down, in hot pot. Cook until evenly golden brown, about 5 minutes, then flip over and cook other side 5 minutes. Remove chicken from pan and set aside. Pour off all but 2 tablespoons fat from the pan and add diced mountain ham or bacon. Cook 5 minutes until crisp. If using bacon, drain excess fat. Add chopped onion, garlic, and saffron and stir. Cook until onions start to soften, then add white wine and scrape bottom of the pot to loosen any browned bits. Add carrots, celery, cabbage, salt and pepper. Remove onion halves from chickpeas and add half cooked chickpeas and their cooking liquid to pot along with the 6 cups of stock or water. Bring pot to a boil, lower heat and simmer 45 minutes to an hour or until chicken and chickpeas are completely cooked. Stir in parsley and serve.

PUREE OF CHICKPEA SOUP

Steps:

• Soak the chickpeas in 1 quart water for six hours or overnight. Drain.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.
• Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn't stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Taste and adjust seasonings.
• Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.

MINESTRA DI CECI (UMBRIAN CHICKPEA SOUP)

Steps:

• Soak chickpeas in full pot of cold water along with rosemary, sage, and salt. Soak overnight, then drain the next morning. Remove herbs.
• Refill slow cooker with water to 1 inch above chickpeas. Cover and cook on low 5 hours.
• Combine 7 tablespoons of olive oil and rosemary in a small saucepan over medium heat and bring just to a simmer to infuse the olive oil. Remove from heat, discard the rosemary and set aside.
• Saute garlic, carrot, onion and celery in olive oil in skillet. Season with salt and pepper, and cook until the vegetables are tender, about 4-5 minutes. Set aside.
• Puree half of the chickpeas, along with several cups of broth from the cooker, in blender. Return puree to slow cooker. Add sauteed vegetables to cooker.
• Cover. Cook on high 60 minutes.
• Serve the soup in warmed bowls with a drizzle of some of the remaining rosemary oil and sprinkle of parsley, black pepper and some grated pecorino if you wish.

CHICKPEA SOUP

Steps:

• Soak the beans overnight in warm water.
• Strain and dust with baking soda.
• Let stand for 15 minutes.
• Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins).
• Place in strainer and rinse thoroughly for several minutes.
• Put into a large pot along with enough water or chicken stock to cover and bring to a boil, skimming off the foam as it rises.
• Add the onions, tomato, rosemary, garlic, oil, salt and pepper and simmer covered until the beans split; about 90 minutes to 2 hours.
• Serve hot with lemon slices.

CHICKPEA PURéE

Steps:

• Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
• Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

ZUPPA DI CECI

Steps:

• Line a pan with olive oil and add the onion, celery, garlic and rosemary. Cook on low until ingredients are color-less, about 20 minutes.
• Drain and rinse chickpeas. Add chickpeas and stock to the pan. Cook for half an hour on med-low. Remove half of the chickpeas from the pan and set aside.
• Puree the remaining soup to desired consistency and return to pan. Add back the reserved whole chickpeas and rice or pasta. Season to taste with salt and pepper.
• Simmer until chickpeas are soft and riso is cooked.
• Note: If too think for liking, add water. Serve with olive oil and grated cheese.