Pureed Chickpea Soup - Passato di Ceci

Name: Pureed Chickpea Soup - Passato di Ceci
Prep time: 14 h 25 min
Cook time: 14 h 25 min
Total time: 14 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 3 bay leaves; 5 to 6 (1/2-inch) slices country style bread, cut into 1/2-inch cubes; 2 smalls large or carrots peeled and cut in 1/2-inch dice; 2 ribs celery ribs, cut in 1/2-inch dice; 2 liters chicken stock; 454 grams chickpeas, soaked in water overnight; 6 garlic cloves, smashed, divided; 6 servings Kosher salt; 6 servings Extra-virgin olive oil; 1 large onion, peeled and cut in 1/2-inch dice; 113 grams pancetta, cut in 1/2-inch dice; 2 pinches crushed red pepper flakes; 3 sprigs rosemary, leaves finely chopped; 1 bundle fresh thyme; 946 milliliters water

Pureed Chickpea Soup - Passato di Ceci is a dairy free main course. One portion of this dish contains around 32g of protein, 32g of fat, and a total of 842 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of pepper flakes, olive oil, chickpeas, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the chickpeas you could follow this main course with the Allergen-free Brownies as a dessert. From preparation to the plate, this recipe takes approximately 14 hours and 25 minutes. It is perfect for Autumn.

Instructions

Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When the pancetta starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt. Sweat the veggies for 6 to 7 minutes or until they become very aromatic and start to soften.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Pancetta

Carrot

Celery

Clove

Garlic

Onion

Salt

Equipment you will use

Pot

Drain the water from the soaked chickpeas, rinse and add to the pot.

Ingredients you will need

Chickpeas

Water

Equipment you will use

Pot

Add the chicken stock, thyme bundle, bay leaves and 1 quart of water. 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 to 2 hours. Turn off the heat, season the water with salt and let it sit for 15 to 20 minutes.

Ingredients you will need

Chicken Stock

Bay Leaves

Chickpeas

Thyme

Water

Salt

Fill a skillet with olive oil until it is about 1/2-inch deep, and the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed red pepper and bring it to a medium heat.

Ingredients you will need

Red Pepper Flakes

Rosemary

Whole Garlic Cloves

Olive Oil

Equipment you will use

Frying Pan

Remove the garlic once it is golden; it has fulfilled its garlic destiny.

Ingredients you will need

Garlic

Add the bread cubes and cook until they start to become crispy and golden. (They will absorb a LOT of the oil. That's why they taste good!) Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil. MMMMM!

Ingredients you will need

Croutons

Rosemary

Salt

Cooking Oil

Equipment you will use

Bowl

Add the infused oil to the soup. Puree the soup in a food processor, blender or good old fashioned food mill. Correct the consistency and seasoning, if necessary. If the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water. Taste to be sure the seasoning is perfect.

Ingredients you will need

Infused Oil

Seasoning