The rosemary adds a pungent flair redolent of sun-drenched Sicily.
The soup is intended to be very thick. Spend some time and cook it down – you will be rewarded by a mouth-satisfying, belly-filling meal.
Intended to be peppery, you can cut back on the hot red pepper flakes if you prefer milder fare.
Enjoy!
Sicilian Peppery Chickpea Soup with Tomatoes
(Minestra di Ceci e Pomodoro alla Siciliana)
Ingredients
¼ cup olive oil (EVOO)
¼ tsp. red pepper flakes
Pinch of turmeric
Freshly ground black red pepper to taste
1 medium onion chopped
1 medium red pepper, seeded and chopped
3 large cloves garlic, chopped
28 oz can chef’s cut (diced) tomatoes with liquid
1/2 tsp fresh finely chopped rosemary or 1/4 tsp dried crushed
Pinch of baking soda
2 cans 15.5 oz chickpeas, drained
2 cups water
Salt to taste
Freshly grated parmigiano reggiano
Method
In a large soup pot, heat oil to medium-low, add turmeric, red pepper flakes, and black pepper. Stir and heat, then add onions, red pepper, and sauté, stirring frequently. Cook onion-pepper mixture until reduced, 5-8 minutes.
Add garlic, cook and stir for an additional minute.
Add tomatoes with their liquid. Cook tomato-onion mixture uncovered, stirring frequently, until a good part of the liquid evaporates and mixture thickens (about 10-15 minutes). Add the baking soda and stir well (this reduces acidity).
Add the chopped rosemary and stir well.
Note: This is a very thick soup. Cook onions-peppers and then tomatoes even longer than you’d normally think. The key to this soup is to thicken and reduce the base. You are cooking over medium heat, hence need to stir frequently to avoid sticking or scorching. A screen over the pot will eliminate splatter.
Pour in the chickpeas and water. Bring to boil, stirring. Reduce to slow, steady, simmer, cover, and cook 20 minutes
Add salt and pepper to taste. Uncover and simmer to thicken if necessary.
Top each bowl with a little fresh grated Parmesan cheese and serve with garlic toast and a side of greens or salad.
Buon appetito!
