From Francesca Casa's kitchen in Italy.

Originally published on Cookpad Italy as Zuppa di cicerchia, with US measurements.

Cicerchia Soup

Name: Cicerchia Soup
Yield: Serves 4 servings
Ingredients: 1 1/3 cups cicerchia beans (about 250 grams); 3 potatoes; 10 red cherry tomatoes; 1 garlic clove; 1 onion; 1 celery stalk; 1 carrot; 1 bay leaf; 1/4 cup dry white wine (about 60 ml); Salt and pepper; Red pepper flakes; Extra virgin olive oil

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

Cicerchia is a very ancient legume. In recent years, it has been rediscovered in Puglia as a traditional staple of rural cuisine! Its flavor is similar to chickpeas and fava beans.

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

Cicerchia is a very ancient legume. In recent years, it has been rediscovered in Puglia as a traditional staple of rural cuisine! Its flavor is similar to chickpeas and fava beans.

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Ingredients

Serves 4 servings

1 1/3 cupscicerchia beans (about 250 grams)
3potatoes
10red cherry tomatoes
1garlic clove
1onion
1celery stalk
1carrot
1bay leaf
1/4 cupdry white wine (about 60 ml)
Salt and pepper
Red pepper flakes
Extra virgin olive oil

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Steps

1

Soak the cicerchia beans in water for 12 hours to soften the skins and make them easier to cook.
2

Prepare a sauté with garlic, onion, carrot, celery, red pepper flakes, and extra virgin olive oil. When the onion is golden, add the diced potatoes, chopped cherry tomatoes, and well-drained cicerchia beans.
3

After a few minutes, pour in the white wine to deglaze. Then cover with hot water, add salt, pepper, and the bay leaf, and cook over high heat for 20 minutes, stirring occasionally. Serve with a pinch of pepper and a drizzle of olive oil. If you like, you can also add pasta during cooking.