Chickpea Caciucco is a delicious soup from Tuscan cuisine that is prepared in a very short time and is perfect for the colder days of the year when you crave a hot and nutritious dish. With the arrival of autumn, a minestrone, a vegetable puree or a hot soup give us immediate comfort and most of the time do not require any effort to prepare. When we make a soup, the comforting actions start even before the soup is served because as soon as we put the pot on the fire and it starts to boil, all the aromas begin to be released into the surrounding environment and you already understand that something very good is about to be served. Since we are at the first chills of the year and I really wanted a very good soup, I decided to warm up with the chickpea caciucco, which I love more than anything else.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 157.44 (Kcal)
- Carbohydrates 21.63 (g) of which sugars 2.93 (g)
- Proteins 7.99 (g)
- Fat 4.12 (g) of which saturated 0.43 (g)of which unsaturated 0.90 (g)
- Fibers 7.20 (g)
- Sodium 360.18 (mg)
Indicative values for a portion of 175 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
- 14 oz cooked, boiled chickpeas
- 7.76 oz peeled tomatoes
- 7.05 oz Swiss chard
- 1 fillet anchovy
- 1 golden onion
- 1 clove garlic
- 1 drizzle extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- as needed water
Tools
- 1 Clay Pot
Steps
To make the chickpea caciucco, first of all, I made a sauté with a tablespoon of extra virgin olive oil, an anchovy, and a shallot.
Then add the Swiss chard with a little water without covering them completely, and cook for 10 minutes or until well softened. If you like them crunchier, you can also add the central white part along with the leaves.
Subsequently, after blanching the Swiss chard with the sauté, I added the peeled tomatoes and without adding any other liquid, I cooked it for another 10 minutes to reduce it a bit.
Now add the chickpeas and continue cooking until it thickens as if it were a soup to eat with a spoon and dipping bread with every bite.
For me, this is the perfect consistency, meaning that when I take a portion of soup with the spoon, the liquid should stay inside. If you prefer it more brothy or drier, adjust it to your preference.
Finally, before serving, sprinkle with grated pecorino or any other type of cheese you prefer.
The chickpea caciucco is ready and to enjoy it best, toast some slices of bread.
Enjoy your meal from DadCook!
