Recipes › Soup › Zuppa di Ceci Chickpea Soup Recipe

Zuppa di Ceci Chickpea Soup Recipe

Recipe by Pedro M. A. Neves

Zuppa di ceci is a rustic Italian comfort soup that celebrates the humble chickpea with aromatic vegetables, garlic, and olive oil. This hearty, protein-rich dish hails from southern Italy and can be served as a first course or light main course. Its simple preparation and depth of flavor make it a beloved staple in Italian home cooking.

Ingredients

• 400 g canned chickpeas, drained and rinsed (or 200 g dried chickpeas, soaked overnight and cooked)
• 60 ml extra-virgin olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 litre vegetable or chicken broth
• 400 g canned crushed tomatoes
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 bay leaf
• Salt and black pepper to taste
• Crusty bread for serving

Instructions

1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery (soffritto base) and sauté for 5-6 minutes, stirring occasionally, until the vegetables soften and become fragrant.

2. Add the minced garlic to the pot and stir continuously for 1-2 minutes until fragrant, being careful not to allow it to brown.

3. Pour in the broth and crushed tomatoes, scraping the bottom of the pot to release any caramelized bits. Add the bay leaf, rosemary, thyme, and red pepper flakes.

4. Bring the mixture to a gentle simmer, then add the drained chickpeas. Stir well to combine.

5. Reduce the heat to low and simmer uncovered for 25-30 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir occasionally.

6. Taste the soup and season with salt and black pepper as needed. Remove the bay leaf before serving.

7. Ladle the hot soup into bowls, drizzle with a generous glug of high-quality extra-virgin olive oil, and serve immediately with crusty bread.

Substitutions

• Use dried chickpeas soaked and cooked from scratch instead of canned for a deeper, fresher flavor
• Replace half the broth with water and add 2 tablespoons of tomato paste for richer tomato depth
• Substitute spinach or kale for a leafy green variation, added in the final 5 minutes of cooking
• Use vegetable broth instead of chicken broth to keep the soup completely plant-based

Tips

• For a creamier consistency, mash about one-third of the chickpeas against the side of the pot with the back of a spoon before serving
• Zuppa di ceci tastes even better the next day after the flavors have had time to develop; it reheats beautifully on the stovetop
• A final drizzle of peppery extra-virgin olive oil and a sprinkle of fresh parsley elevates the dish considerably

Zuppa di ceci originates from the Campania and Lazio regions of southern Italy, where chickpeas have been a dietary staple for centuries due to their affordability and nutritional value. This peasant dish exemplifies Italian cucina povera—cooking that transforms simple, humble ingredients into deeply satisfying meals.

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