Chick Pea Soup
Soups using chick peas are common throughout Italy. This recipe comes from the area are Pisa, in Tuscanny.
For 4 Person(s)
- 10 ounce(s) dried chick peas
- 6 1/2 ounce(s) young swiss chard (silver beer). cleaned and washed
- 3 tablespoon(s) extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 cloves garlic, whole but lightly crushed
- 3 anchovy fillets in oil
- 3 plum tomatoes, peeled and chopped, or 1 tbs tomato paste
- 2 liter(s) 3 (pints) boiling water
- salt and freshly ground black pepper
- 4 slices dense grain, home-style bread, toasted
- 4 tablespoon(s) freshly grated aged pecorino cheese, preferably Tuscan
Chick Pea Soup Directions
- Place the chick peas in a bowl and add enough cold water to cover them by at least 5 cm (2 in). Soak for 12 hours (it might take as long as 24 hours if the chick peas are a year or more ol).
- About 3 1/2 hours before you intend to serve the soup, put the Swiss chard, well rinsed but not drained dry, in a pot and cook, covered, for about 5 minutes over medium heat. Set aside.
- Heat the oil over medium heat in a large heavy- bottomed pan or earthenware pot. Add the onion and garlic and sauté until the onion is soft and translucent.
- Add the anchovy fillets, mashing them with a fork as you stir.
- Drain the chick peas and add to the pot, together with the chard and the liquid it was cooked in, and the tomatoes ( or tomato paste). Season with salt and pepper, stir, and add about 2 liters (3 pints) of hot water.
- Cover the pot and simmer over medium heat for at least 3 hours. The chick peas should be very tender.
- Taste for salt and pepper.
- Arrange the slices of bread in individual soup bowls and ladle the soup over the top.
- Sprinkle with pecorino and serve.
- Variation: Use 500 g (1lb) of drained, tinned chick peas. This will cut out the lengthy soaking process. In this case reduce the cooking time to just over 30 minutes. Only about 1 litre (1 1/2 pints) of water will be required.