Pureed Chickpea Soup - Passato di Ceci
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 654
- Total Fat
- 26
- Saturated Fat
- 6
- Carbohydrates
- 77
- Dietary Fiber
- 12
- Sugar
- 17
- Protein
- 30
- Cholesterol
- 22
- Sodium
- 1536
- Total: 14 hr 25 min
- Prep: 25 min
- Inactive: 12 hr
- Cook: 2 hr
Ingredients
Extra-virgin olive oil
1/4 pound pancetta, cut in 1/2-inch dice
1 large onion, peeled and cut in 1/2-inch dice
2 celery ribs, cut in 1/2-inch dice
1 large or 2 small carrots peeled and cut in 1/2-inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
Kosher salt
1 pound chickpeas, soaked in water overnight
2 quarts chicken stock
1 bundle fresh thyme
3 bay leaves
1 quart water
3 sprigs rosemary, leaves finely chopped
5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes
Directions
- Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start 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 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.
- Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat. Remove the garlic once it is golden; it has fulfilled its garlic destiny. Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!
- Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.
- Ladle the soup into serving bowls, top with the croutons and finish with a large drizzle of olive oil.
- See ya ladle!