Grass pea soup (Zuppa di cicerchia)

2.9 (49 reviews)

Leggi in italiano

Zuppa di cicerchia is a typical soup of the Mediterranean cuisine. Quite nutritious thanks to the various legumes and vegetables. It has a unique flavour that you should try.

Ingredients

200 g grass pea
200 g mix of cannellini, borlotti beans and chickpeas
400 g vegetable broth
1 clove of garlic
1 stalk of celery
2 carrots
1 onion
Few grams of chives
Extra virgin olive oil
Some small pieces of toasted bread
Salt
Pepper

Serves
4

Prep.
time
30 min

Cooking
time
2 h 30 min

Total
time
3 h

Healthy

Rel. easy

210
calories
per person

Preparation

Soak borlotti, cannellini and chickpeas for at least 12 hours. Cook them for two hours.
Keep grass pea soaked in salted water for at least 24 hours, changing water regularly.
Boil for 30-40 minutes. Once cooked leave in the cooking water.
Blend the vegetables.
Chop celery, carrot, onion and garlic and cook with olive oil for about 10 minutes in a fairly large pot.
After about 10 minutes, add the blended vegetables to the pot of beans, the drained grass pea, the broth and cook for another 10 minutes.
Serve adding chives, extra virgin olive oil, pepper and toasted bread.

Puglia and Culture

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Mediterranean cuisine. Recipes from Puglia

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