Zuppa di cicerchie (Grass Pea Soup)
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Zuppa di cicerchie (Grass Pea Soup)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the initial simmering:
- 250 g 8 oz dried cicerhie
- A clove or two of garlic left whole
- A bay leaf
- salt
For the soup:
- 1-2 cloves of garlic finely chopped
- A sprig of rosemary and a few sage leaves if you like
- 200-250 g 7-8 oz canned tomatoes, finely chopped
- salt and pepper
- olive oil
For finishing the soup:
- Rounds of toasted bread
- olive oil
Instructions
- Soak the circerchie overnight. Drain and put them in a large pot with water to cover, together with a pinch of salt and a bay leaf. Simmer until tender. (Times will vary; traditional recipes say 2 hours, but the ones I used were tender in a little over an hour.)
- In a heavy saucepan, Dutch oven or terra-cotta pot, gently sauté the garlic and rosemary (and sage leaves if you're using them) for a minute or two, until the garlic is just golden. Add the chopped tomato and let it simmer for about 5 minutes, until it has thickened slightly. Remove the garlic and herbs.
- Drain the cooked circerhie and add it to the pot, mixing well. Let the cicerchie simmer for a few minutes to soak up the flavor of the tomato base. Add a ladleful or so of the pot liquor, enough to cover, season generously with salt and pepper, and continue simmering for another 10-15 minutes or so, stirring from time to time. Taste and adjust for seasoning.
- If you like a thicker soup, crush some of the cicerchie against the side of the pot with a wooden spoon. Conversely, add more pot liquor if things get too thick for your taste.
- Serve hot, drizzled if you like with some best-quality olive oil and some rounds of good crusty bread, toasted or (even better in my book) fried in olive oil.
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