Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
Total:
13 hr
Prep:
15 min
Inactive:
12 hr
Cook:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Place the chickpeas in a heavy-bottomed pot and just cover with cold water. Add the baking soda and cover. Leave the chickpeas to soak overnight. When they are ready to be used, transfer the chickpeas and the soaking water to a large saucepan. Salt, to taste, and cook over a medium flame until tender. Cut the onion in 1/2 through the root and slice them into half moons, each 1/8-inch thick. In a second large saucepan, heat the 1/4 cup of olive oil over medium heat. Add the onions and cook until soft and golden brown. Add the garlic, tomatoes, chili flakes, and salt and pepper, to taste. Add the chickpeas and water and leave to simmer until the flavors have melded, for at least 30 minutes and up to 60 minutes. Before serving, chop the anchovies and add the parsley. Toast the bread slices, rub surface with the remaining garlic clove and spread on the anchovy paste. Drizzle them with olive oil and serve with the soup.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Pasta and Chickpeas: Minestra di Pasta e Ceci

Recipe courtesy of Mario Batali

Pureed Chickpea Soup - Passato di Ceci

Recipe courtesy of Anne Burrell

Ceci (Chickpeas) Sauce with Penne

Recipe courtesy of Rachael Ray

Raffy's Quinoa and Ceci Soup

Recipe courtesy of Giada De Laurentiis

Chickpea Soup: Harira

Recipe courtesy of Gourmet Magazine

Chickpea Soup

Recipe courtesy of David Rocco

Chickpea Soup

Recipe courtesy of Curtis Aikens

Chickpea and Potato Soup

Recipe courtesy of Rachael Ray

Chicken and Chickpea Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories