Pureed Chickpea Soup Passato Di Ceci Recipes

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PUREED CHICKPEA SOUP - PASSATO DI CECI



Pureed Chickpea Soup - Passato Di Ceci image

This is a Tuscan pureed garbanzo soup by Anne Burell with the wonderful flavors of garlic, rosemary and thyme. It's creamy and delicious and really is a meal by itself.

Provided by gemini08

Categories     Lunch/Snacks

Time 14h

Yield 6 bowls, 4-6 serving(s)

Number Of Ingredients 15

extra virgin olive oil
1/4 lb pancetta, cut into 1/2 inch dice
1 large onion, cut into 1/2 inch dice
2 celery ribs, cut into 1/2 inch dice
1 large carrot, cut into 1/2 inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
kosher salt
1 lb chickpeas, soaked overnight
2 quarts chicken stock
1 bunch fresh thyme
3 bay leaves
1 quart water
3 sprigs rosemary, finely chopped
5 -6 slices country bread, cut into 1/2 inch cubes

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.

Nutrition Facts : Calories 571.3, Fat 8.7, SaturatedFat 2.1, Cholesterol 14.4, Sodium 1473.3, Carbohydrate 95.1, Fiber 8.5, Sugar 12.5, Protein 28.1

ZUPPA DI CECI



Zuppa Di Ceci image

Make and share this Zuppa Di Ceci recipe from Food.com.

Provided by leeners82

Categories     Rice

Time 1h45m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 7

1 small onion, finely chopped
1 stalk celery, finely chopped
1 garlic clove, finely chopped
1 sprig fresh rosemary, finely chopped
2 (14 ounce) cans chickpeas
2 1/4 cups chicken stock
3 1/2 ounces risotto rice (or ditalini)

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.

Nutrition Facts : Calories 261.5, Fat 3.2, SaturatedFat 0.6, Cholesterol 3.2, Sodium 636.1, Carbohydrate 47.3, Fiber 7.3, Sugar 2.5, Protein 11.3

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Top Asked Questions

How do you make chickpea soup with pancetta?
In a large soup pot, heat the oil and then add the pancetta, carrots, onion, celery and garlic. Cook until the vegetables are tender and the pancetta pieces are lightly browned. Remove about 1 1/2 cups of the chickpeas and set aside until later.
Do you boil chickpeas to make chickpea soup?
All you need to do is soak them overnight and boil them. But when you are in a time pinch, the canned, cooked chickpeas will do. Drain them and proceed to pass them through the food mill. Drain the chickpeas, and put them in a pot with 3 quarts of cold water, the garlic, bay leaves, and rosemary.
Can You puree chickpeas in a food processor?
The chickpeas are pureed in the soup which creates a rich, thick soup, but I always keep out some cooked beans that I add back into the soup to add texture. I use my hand immersion wand to puree my soups which works great, but a blender or food processor will work just as well.
How long does it take to make Zuppa di ceci?
Starting the night before, place the dried beans in a bowl and cover with water. Cover the bowl with plastic wrap and let rest until needed. Drain the beans and place in a pot and cover with fresh water. Bring the water to a boil, then decrease to a simmer and cook until the beans are tender. (This may take 30 to 45 minutes depending on the beans.)

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