Cisrà or Chickpea Soup Recipe
An Original Recipe by Lorraine Elliott, adapted from Legumes from Europe
Recipe Overview
Preparation time: 10 minutes
Cooking time: 40 minutes concurrently
Ingredients Needed
- 100g/3.5ozs ditalini pasta (or your favourite short, small pasta)
- Extra virgin olive oil for frying
- 1 large brown onion, peeled and finely diced
- 1 stick celery, finely diced
- 1 large potato (120g/4ozs), peeled and cubed
- 600g/1.3lbs tinned chickpeas, drained weight
- 1 litre/2.1pints beef stock
- 2 beef stock cubes extra
- 3 tablespoons tomato paste
- Salt and pepper
- 1 sprig rosemary
Step-By-Step Cooking Instructions
Step 1: Cook the Pasta
First cook the pasta in plenty of salted, boiling water until very al dente (around 6 minutes). Drain and set aside.
Step 2: Prepare the Soup Base
Heat the oil in a cast iron pot on medium heat and sauté the onion and celery until softened. Add potatoes and cook for another 3-4 miutes. then add the drained chickpeas, stock, stock cubes and tomato paste and bring to a boil. Simmer with the lid on for 15 minutes, then remove lid and simmer for another 15 minutes.
Step 3: Blend and Finish the Soup
Take out half the soup and vegetables and puree until creamy and silky. Add this puree back into the pot along with the cooked pasta and rosemary. Season with salt and pepper. Serve with bread.