Tuscan Chickpea Soup – Zuppa di ceci

Mar
2015
30

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Chickpea soup - zuppa di ceci

My husband “D” has a favorite ‘new’ toy – our pressure cooker.

How we came to acquire this pressure cooker goes back to when we were preparing to get married. We decided to hit the mall together in search of our shoes for the big day (I figured it was ok that he saw my wedding shoes… Not the dress… right?).

The hubby walked into one store, his favorite shoe store Fratelli Rossetti, and about 30 minutes later he walked out with his shoes. My situation was a little different. I literally visited every single store in the mall that sold women’s shoes to no avail. Hours later there was a sad pout plastered onto my face and my head was tilting down in defeat.

I believe in an attempt to prevent my sour mood from contaminating the next few hours if not days, D entertained my idea of visiting the housewares shop. We emerged with a pressure cooker, a pastry bag, food thermometer, and a few other knickknacks I’m pretty sure we have never used. But at least my mood was much improved.

Initially, the pressure cooker just chilled out collecting dust. Eventually we decided to pull it out to make a very pressure cooker type meal like beans. There has been no turning back since then. It’s pretty fair to say we use the pressure cooker about once if not twice a week.

The hubby is the main pressure cooker user in the house now. Like literally he will cook salmon and broccoli in the pressure cooker. And we all know that stuff cooks up quickly. He insists that the food taste infinitely better done this way. And well I’m happy because he’s happy.

In an attempt to eat more veggies, we’ve been eating minestrone at least once a week (and/or another veggie soup of choice).

Maybe since we’ve been making so much of it D has also decided that he doesn’t like the taste of broth in those soups. I disagree with him on this one, but there are a few instances where his brothless soup rivals the broth version.

Case in point his recipe for “zuppa di ceci”, Tuscan chickpea soup. I have to admit his pressure cooker recipe for zuppa di ceci ROCKS! It primarily rocks because he doubles the qualities of base veggies, essentially making a broth while cooking this dish.

Feed Your Love!

Tuscan Chickpea Soup
Print Recipe
My husband's recipe for brothless Tuscan chickpea soup (zuppa di ceci)
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Tuscan Chickpea Soup
Print Recipe
My husband's recipe for brothless Tuscan chickpea soup (zuppa di ceci)
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Prepare vegetables. Dice onion. Cut celery, carrots and potatoes into large pieces about 1 inch (2 cm) thick. Tie aromatics (rosemary, sage, bay leaf) together using kitchen string.
  2. Heat a pressure cooker on medium heat then add olive oil. Add onions, carrots, celery, aromatics, and a pinch of salt to pot. Cook for a few minutes letting vegetables begin to sweat. Mix in 2/3 of chickpeas (about 300 g), potatoes, tomato paste, and water to just cover vegetables.
  3. Add lid to pressure cooker. Cook for 10 minutes, starting from when the pot starts to whistle sharply. Reduce heat to medium low (to a gentle whistle).
  4. Turn off heat, then release pressure from pot. Remove aromatics and then blend soup with immersion blender (or let cool a bit and pour into a blender) to a smooth consistency. Return uncovered pressure cooker to fire, add the remaining 1/3 of chickpeas to pot, and cook through until heated (about 3-5 minutes).
  5. Serve warm soup in bowls with a bit of freshly cracked pepper and "raw" olive oil to taste.
Recipe Notes

 

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