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Brodo di Ceci (chickpea soup)
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Nonna's Chickpea Soup (Brodo di Ceci)
Cook Time
1 hr 30 mins
Total Time
1 hr 30 mins
 
Servings: 4
Ingredients
  • 16 oz Dried Chickpeas (Garbanzo Beans)
  • 1 tsp Baking Powder
  • 3 stalks Celery with leaves
  • 3 Roma Tomatoes firm
  • 4 cloves Garlic
  • 1/4 cup Extra Virgin Olive Oil
Instructions

  1. Soak chickpeas combined with baking power overnight in 2 quarts (8 cups) water

  2. Drain & rinse chickpeas

  3. In a medium sized pot, place the chickpeas & cover with water (water should be ~1 inch over chickpeas)

  4. Bring chickpeas to a boil

  5. Lower heat to a simmer & cook chickpeas for 60 minutes stirring occasionally with a wooden spoon

  6. Saute celery, garlic & tomatoes in 2 tbs. olive oil for 5 minutes adding salt & pepper to taste

  7. Add vegetable mixture & 1/4 cup olive oil to the pot of chickpeas. Continue cooking for another 25 minutes

  8. Add salt & pepper to taste

  9. Garnish with celery leaves & olive oil to serve

Recipe Notes

Only use a wooden spoon when cooking beans, as a metal spoon will halt the cooking of the beans.