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    Zuppa Di Cicerchia

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    Zuppa Di Cicerchia

    Serves: 12


    • 500g cicerchia or chick peas
    • 1 large carrot, finely chopped
    • 1 large onion, finely chopped
    • 3 sticks celery, finely chopped
    • 3 tablespoons extra virgin olive oil, plus extra for serving
    • 4 tablespoons chopped parsley


    1. Soak the cicerchia or chick peas overnight, changing the water a couple of times.
    2. Put the pulses into a saucepan and cover with 3 litres of cold water. Bring to the boil, then cover and simmer gently for 40 minutes or, if using chickpeas, 1 1/2 to 3 hours. Skim regularly.
    3. Meanwhile, sauté the carrot, onion and celery in the extra virgin olive oil. Add to the cicerchia or chickpea soup, season with salt and freshly ground black pepper. Skim again if necessary.
    4. Serve with a drizzle of extra virgin olive oil, finely chopped parsley and pieces of bread cooked on the griddle.

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