Minestra di ceci alla Marchigiana – chickpea soup from Marche
Ingredients
Minestra di ceci alla marchigiana
- 3 tbsp of extra virgin olive oil, plus more for serving
- 100g of thick-sliced Parma ham , minced
- 2 garlic cloves, crushed and peeled
- 1 celery stick, finely chopped
- 1 carrot , peeled and finely chopped
- 1 onion, finely chopped
- 200g of dried chickpeas , soaked for 24 hours
- 1 tin of chopped tomatoes
- 2l vegetable stock, heated
- 100g of spinach , or baby chard
- fine sea salt, as needed
- freshly ground black pepper, as needed
Method
1
Heat the oil in a large pan set over a medium heat. Add the Parma ham and fry for 5 minutes, until the fat has rendered
2
Stir in the garlic, celery, carrot and onion and cook until soft, about ten minutes, stirring often
3
Next, add the drained chickpeas and the chopped tomatoes. Cover with stock and place a lid on top. Simmer for about 40 minutes, or until the chickpeas are very tender and the soup has come to the desired thickness
4
Taste and season. Stir in the spinach of baby chard and allow them to wilt, about 2 minutes. Remove from the heat and serve with a swirl of extra virgin olive oil and black pepper to taste
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Minestra di ceci alla Marchigiana – chickpea soup from Marche
