Chickpea and fennel caciucco is a typical soup from Tuscan cuisine. It is a simple and tasty dish made with chickpeas, fennel, tomato, and anchovies. The recipe for chickpea and fennel caciucco is very similar to that of traditional caciucco, which uses fish. The main difference is that chickpeas replace the fish, giving the soup a stronger and rustic flavor. Fennel is an ingredient that pairs perfectly with chickpeas, giving the soup an aromatic and fresh note. The tomato, on the other hand, adds a touch of acidity. Chickpea and fennel caciucco is a perfect dish for a lunch or winter dinner. It’s a complete and nutritious dish that can be enjoyed on its own or accompanied by common bread croutons. Before starting the chickpea and fennel caciucco recipe, click here to learn how to cook dry chickpeas. Alternatively, use pre-cooked canned ones.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 154.01 (Kcal)
- Carbohydrates 18.45 (g) of which sugars 4.31 (g)
- Proteins 6.68 (g)
- Fat 5.12 (g) of which saturated 0.27 (g)of which unsaturated 0.00 (g)
- Fibers 6.66 (g)
- Sodium 376.15 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz cooked, boiled chickpeas
- 7 oz tomato sauce
- 2 fennel
- 2 cloves garlic
- 1 Tropea red onion
- Half glass wine
- 1 pinch pepper
- 2 g coarse salt
- 4 tablespoons extra virgin olive oil (Raw at the end of cooking)
Tools
- Pots Daniks
Steps
To make the chickpea and fennel caciucco recipe, I cleaned the fennel, removing the outer leaves, the hard stalk, and the greener tender part. I then washed them thoroughly and chopped them into cubes about 1 inch thick. I peeled the onion and chopped it into cubes the same size as the fennel to facilitate chewing and enjoying it at its best
Subsequently, I sauté the chopped onion and whole garlic in a large pan with wine, either white or red, it doesn’t matter. This way, I keep the final dish lighter and healthier, avoiding the use of oil for the sautéing.
To prevent the vegetables from sticking and burning at the bottom of the pot, after browning the onion and garlic, we add the chopped fennel and half a ladle of hot broth.
After adding the fennel and hot broth, let’s cook them over medium-low heat with the lid on for about 10 minutes. This way, the fennel will soften without burning. Fennel is a crunchy vegetable, so it is important to stew them for a while before adding the other ingredients.
At this point, we can proceed with adding the tomato sauce and broth. After stewing the fennel, we add the tomato sauce and broth to flavor the dish, cooking with the lid until the sauce has thickened a bit.
Finally, add the cooked chickpeas and continue cooking for another 20 minutes, or until the chickpea caciucco is well cooked and the sauce is thick and creamy.
When the tomato sauce has thickened, add the cooked chickpeas and let them cook over low heat for another 20 minutes, or until the caciucco has reached the desired consistency.
When the chickpea and fennel caciucco is ready, turn off the heat and let it rest for a few minutes. Then, serve the caciucco hot and steaming, with a sprinkle of grated cheese to taste and a tablespoon of extra virgin olive oil for each diner.
Enjoy from DadCook!
Chickpea Caciucco: How to Store It to Always Have It Ready
Chickpea caciucco keeps well in the refrigerator for 2-3 days. If there are leftovers, you can store it in an airtight container in the fridge. Before serving, heat the caciucco slowly or in the microwave
If you want to store the caciucco for a longer period, you can freeze it. To do this, let the caciucco cool completely, then place it in an airtight container or freezer bags. The caciucco can be stored in the freezer for 3 months. Here are some tips to best store chickpea caciucco: Allow the caciucco to cool completely before storing it. This will prevent condensation, which can spoil the food.
If storing the caciucco in the fridge, place it in an airtight container. This will help prevent contamination from other foods. If storing the caciucco in the freezer, label the container or bag with the freezing date. This will help you know when it is safe to consume the caciucco.
Here are some ideas for serving leftover chickpea caciucco: You can serve it as a single dish, accompanied by toasted bread or croutons.
You can use it as a pasta sauce.
You can use it as a base for an omelet.
You can use it as an ingredient for a sandwich.
I hope these tips are helpful to you!
I hope these tips are helpful to you!
Wine Pairing
Chickpea and fennel caciucco is a rich and flavorful dish, with a strong taste of tomato, onion, and fennel. For this reason, it is important to choose a wine that can balance the flavor of the dish. A possible option is a white wine with good acidity, such as a Verdicchio or a Pinot Grigio. These wines will help balance the sweet taste of tomato and the savory taste of chickpeas. Another option is a light red wine with delicate tannins, such as a Lambrusco or a Bardolino. These wines will help balance the strong flavor of the dish, without overpowering it. Finally, you can also pair chickpea and fennel caciucco with a craft beer with a strong taste, such as an IPA or a Stout. These beers will help enhance the flavor of the dish, creating an interesting contrast. Chickpea and fennel caciucco is a rich and flavorful dish, with a strong taste of tomato, onion, and fennel. For this reason, it is important to choose a wine that can balance the flavor of the dish. A possible option is a white wine with good acidity, such as a Verdicchio or a Pinot Grigio. These wines will help balance the sweet taste of tomato and the savory taste of chickpeas. Another option is a light red wine with delicate tannins, such as a Lambrusco or a Bardolino. These wines will help balance the strong flavor of the dish, without overpowering it. Finally, you can also pair chickpea and fennel caciucco with a craft beer with a strong taste, such as an IPA or a Stout. These beers will help enhance the flavor of the dish, creating an interesting contrast. Here are some specific wine recommendations for pairing with chickpea and fennel caciucco:
Verdicchio dei Castelli di Jesi Classico Superiore, Marche
Pinot Grigio di San Daniele, Friuli-Venezia Giulia
Lambrusco di Sorbara, Emilia-Romagna
Bardolino Classico Superiore, Veneto
IPA, Craft Beer
Stout, Craft Beer
Ultimately, the perfect pairing will depend on your personal preferences. I recommend trying different wines and beers to find the one you like best.
