Chickpea Soup

The chickpea soup is a popular dish that celebrates the autumn flavors and fights the cold winter days.
Here we present a recipe of traditional – and in particular of Genoese – gastronomy. It is perfect served with a couple of slices of toasted bread slices


  • 240 grams of chickpeas (weighed dry) left to soak in water overnight
  • a chopped mixture of ½ onion, 1 small carrot and ½ stick of celery
  • 15 gr (weighed dry) of dried mushrooms soaked and squeezed
  • 100 grams of peeled tomatoes
  • 1 stock cube (bouillon cube)
  • extra virgin olive oil


  1. Boil the chickpeas in salted water. If you have little time you can use 700 grams of canned chickpeas
  2. Pour 3 tablespoons of oil in a pan and fry the chopped onion, celery and carrot
  3. When it starts to brown, add the mushrooms and after a while add the tomatoes
  4. Cook the sauce for 10 minutes
  5. In the meantime, make a broth with 4 ladles of water and 1 stock cube. If you have boiled the chickpeas, use the cooking water for the soup please
  6. Add the chickpeas to the sauce and broth, season with salt and keep it boil lightly for 8-10 minutes
  7. Serve hot with a good pepper grinding
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