Ceci (Italian Chickpea Soup)

This one pot soup, native to Italy, has been a staple in our home for years. Originally taught to us by loved ones on a trip to Southern Italy, we relive the memories and make this soup at least once a week in the winter. This warm, savory and nutritious treat is delicious, but what really makes your mouth water is the drizzle of olive oil and freshly grated parm on top!

 

Ingredients —

 3 tablespoons extra-virgin olive oil

1 medium sweet onion, roughly chopped

1 stalk of celery, roughly chopped

1 can chickpeas, rinsed and drained

4 cups chicken stock

9 oz box Orecchiette Pasta

1 sprig of rosemary, roughly chopped

Sea salt and freshly cracked black pepper

Parmesan Cheese, shaved (optional, but really necessary!)

 

Instructions —

1. Heat 2 tbsp of olive oil in a large pot over medium heat. Add the onion and celery and sauté for 5-8 minutes, or until they begin to soften.

2. Add half a can of chickpeas and rosemary. Season with a generous pinch of sea salt and freshly cracked black pepper to taste.

3. Add chicken stock and blend into a thick mixture. Pour in remaining chickpeas, cover the pot with a lid and bring to a boil.  Add the pasta into the pot, and let it cook for approx. 10 minutes or until pasta is al dente. 

3. Remove from the heat, and transfer to serving dish. Drizzle the remaining 1 tbsp of olive oil over the top, and add Parmesan to preferred taste. Season with freshly cracked black pepper and salt, and enjoy!