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March 20, 2011

Recipe: Zuppa Di Ceci (Chickpea Soup)

This is a new recipe I tried recently. It’s both quick and easy to make and the final result was delicious.

Chickpea Soup

2 cups of chickpeas (cooked)
4 tablespoons of Olive oil
2 onions, finely chopped
2 carrots, finely diced
2 sticks celery, finely sliced
3 tablespoons finely chopped fresh rosemary
4 cloves garlic, finely chopped
4 zuchinni, diced
3 x cans Italian tomatoes, chopped
4 tablespoons tomato paste
1 cup water
freshly ground black pepper

Heat oil and add onion, carrots, celery, rosemary, garlic and zuchinni. Fry gently without browning for 10 minutes or until the onion is soft.

Add the cooked chickpeas, tomatoes and tomato paste plus the water. Bring to the boil and simmer for 30 minutes or until soup is thick and creamy. Season with salt and pepper. Drizzle a little extra virgin olive oil on top of soup. Serves 4 – 6 people

Note: I halved the quantities of most of the vegetables and used one can of chickpeas and one can of tomatoes. I also grated a little parmesan cheese on top.

Serve with Beer Bread

Source: Cuisine Magazine, New Zealand


  1. Mary Kirkland

    Thank looks interesting, although I’ve never really liked chickpeas, I’d be willing to try it.

  2. Kaye Manro

    The photo makes the soup look really good. Though with my not very cook-like ways, I don’t know if I should even attempt to make this!

  3. Savannah Chase

    Sounds yummy and looks yummy as well… :razz:

  4. Nikki-ann

    Well, now I’m hungry! That looks delicious :)

  5. Shelley Munro

    Mary – the chickpeas give texture to the soup and are very tasty with the tomatoes and other vegetables.

  6. Shelley Munro

    Kaye – this is a really easy recipe. Truly! You could do this!

  7. Shelley Munro

    Savannah – it was delicious and I’ll make it often over the coming winter.

  8. Mama Kelly aka Jia

    I love chickpeas and I’m always happy to find a new recipe to use them. I love the idea of using rosemary!!

  9. Jenny Schwartz

    Oh, yum. I love chickpeas. I wouldn’t have thought about adding rosemary, but now that I’ve read the recipe, I think I might have to.

    When I’m stuck for what to eat for dinner, I drain a tin of chickpeas, mash ’em up, add a bit of flour, pepper and whatever seasoning I feel like, grate some cheese, add some finely chopped onion (or celery) and frozen peas, crack in an egg, mix the whole thing up, then fry patties in a bit of olive oil. Yum. But not everyone agrees with me. Some people have no taste!

  10. Shelley Munro

    The fresh rosemary definitely lifts this soup to very delicious. :grin:

  11. Restaurants Brugge

    wow dear its very tasty recipe. Thanks for the sharing this post.


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