Chickpea soup is what I love to eat the most at lunch, though I can’t overindulge because variety is important.
I only use chickpeas from my hometown, the only producer of this small, flavorful, and truly delicious variety.
This type of chickpeas is produced in my beautiful village in Abruzzo and can only be found here in Navelli (Aq)… you must try them, special for their taste and unique because they are so tiny!
Their distinctiveness is their size, indeed they are very small and flavorful, and they stand out for their creamy color, so different from others, and their smooth surface.
Some producers still preserve a type of chickpea even smaller and rust-red in color with a rougher surface.
The red chickpeas have a tougher skin than the lighter ones, are more floury, and take longer to cook.
So follow my recipe and make my chickpea soup.
Approx. 600 Kcal in total
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: All seasons
Ingredients for making Chickpea Soup
- 10.5 oz Dried chickpeas
- 2 tablespoons Extra virgin olive oil
- to taste Salt
- 2 cloves Garlic
Preparation of Chickpea Soup
The evening before, soak the chickpeas for at least 10-12 hours, the next morning rinse them well and drain, then place them in a pot with water covering them up to two inches above the level of the chickpeas, and start to boil.
Meanwhile, fry the garlic in a small pan with 2 tablespoons of extra virgin olive oil, once the garlic is fried, let it cool a bit and add it to the chickpeas, adjust the salt and let cook for at least 40 minutes, but cooking time varies from chickpea to chickpea and it may take up to 1 hour… you need to taste.
Add water if necessary during cooking.
When the chickpea soup is cooked, take a ladleful and blend it with an immersion blender, then return it to the soup, mixing well.
Complete the cooking and serve!
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