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    You are in: Home / Recipes / Pureed Chickpea Soup - Passato Di Ceci Recipe
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    Pureed Chickpea Soup - Passato Di Ceci

    Pureed Chickpea Soup - Passato Di Ceci. Photo by gemini08

    1/1 Photo of Pureed Chickpea Soup - Passato Di Ceci

    Total Time:

    Prep Time:

    Cook Time:

    14 hrs

    12 hrs

    2 hrs

    gemini08's Note:

    This is a Tuscan pureed garbanzo soup by Anne Burell with the wonderful flavors of garlic, rosemary and thyme. It's creamy and delicious and really is a meal by itself.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt.
    2. 2
      Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften.
    3. 3
      Drain the water from the soaked chickpeas, rinse and add to the pot. Add the chicken stock, thyme bundle, bay leaves and 1 quart of water.
    4. 4
      Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 1/2 - 2 hours.
    5. 5
      Turn off the heat, season the water with salt and let sit for 15 - 20 minutes.
    6. 6
      Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden.
    7. 7
      Add the bread cubes and cook until they start to become crispy and golden.
    8. 8
      Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil.
    9. 9
      Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary.
    10. 10
      If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water.
    11. 11
      Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil.

    Ratings & Reviews:


    Nutritional Facts for Pureed Chickpea Soup - Passato Di Ceci

    Serving Size: 1 (660 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 571.3
    Calories from Fat 77
    Total Fat 8.6 g
    Saturated Fat 2.1 g
    Cholesterol 14.3 mg
    Sodium 1473.3 mg
    Total Carbohydrate 95.0 g
    Dietary Fiber 8.4 g
    Sugars 12.4 g
    Protein 28.1 g

    The following items or measurements are not included:


    fresh thyme


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