High quality ingredients and a proper stock are the foundation for so many delicious dishes. This is a classic example of the simplicity of a great Italian recipe: fresh tomatoes and stock make up the bulk of the dish.
Chickpea Soup
(Zuppa di Ceci)
Serves 4
Preparation and cooking time: 40 minutes
Ingredients:
6 whole garlic cloves, peeled
100 ml extra virgin olive oil
2 sprigs fresh rosemary, wrapped in cheesecloth
375 ml (1 ½ cups) fresh tomatoes (approximately 3 medium tomatoes), cut into pieces
250 ml (1 cup) cooked chickpeas, seasoned with salt and pepper and olive oil
375 ml (1 ½ cups) homemade chicken stock
salt and pepper to taste
Fresh parmesan cheese (lots!)
Directions:
1. Place a medium sized saucepan over medium heat. Add the olive oil and whole garlic cloves. Cook the garlic until it becomes a light golden colour (don’t let it burn or it will impart a bitter flavour). Turn the garlic cloves over and repeat. Remove the garlic cloves from the oil.
2. Add the rosemary and tomatoes to the pan. Let the tomatoes and rosemary simmer for about 20 minutes. The mixture should appear slightly dry with the oil sitting on top of the tomatoes. At this point, remove the rosemary bundle. Using a hand blender, blend the tomato mixture to break up the tomato chunks.
3. Put the rosemary bundle back in the tomato mixture. Add the chickpeas and chicken broth and simmer for 10-15 minutes.
4. Adjust the seasoning.
5. To serve: Place a ladle full of soup into 4 bowls. Grate a generous helping of parmadammer cheese on the top.
