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zuppa di ceci


thick, creamy italian chickpea soup


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  1. Line a pan with olive oil and add the onion
  2. Celery
  3. Garlic and rosemary
  4. Cook on low until ingredients are color-less
  5. About 20 minutes
  6. Drain and rinse chickpeas
  7. Add chickpeas and stock to the pan
  8. Cook for half an hour on med-low
  9. Remove half of the chickpeas from the pan and set aside
  10. Puree the remaining soup to desired consistency and return to pan
  11. Add back the reserved whole chickpeas and rice or pasta
  12. Season to taste with salt and pepper
  13. Simmer until chickpeas are soft and riso is cooked
  14. Serve with olive oil and grated cheese

Step 11

Total Time in Minute 105

Ingredients Count 7

cooking zuppa di ceci

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Garlic clove

Fresh rosemary


Chicken stock

Risotto rice

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