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Sicilian Chickpea and Vegetable Soup

A healthy Sicilian style vegetable soup made with fresh vegetables and dried chickpeas.
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Sicilian Chickpea and Vegetable Soup
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Servings: 4
Total Time: 10 hours
Recipe by: Frankie

Ingredients

8 ounces dried chickpeas
2 TBSP olive oil
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 ribs of celery, chopped
3 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 tsp ground fennel seed
1 tsp dried parsley
1 tsp dried oregano
salt & pepper
4 cups vegetable broth
2 cups water
1 tsp fresh orange zest
2 bay leaves
freshly grated Parmesan cheese for serving

Directions

1. Sort through the chickpeas to remove any stones or debris. Rinse chickpeas then place in a large bowl and cover with cold water. Cover the bowl and refrigerate, allow the chickpeas to soak for 8 to 12 hours.

2. After the chickpeas have soaked, drain and set aside. Heat the olive oil in a dutch oven over medium heat.

3. Add the onion, carrot, and celery to the pot and cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.

4. Add the garlic, red pepper flakes, fennel, parsley, oregano, 1 tsp salt, and 1/4 tsp pepper. Cook while stirring until fragrant, about 10 seconds. Add the vegetable broth, water, chickpeas, orange zest, and bay leaves to the pot and bring to a boil. Reduce heat to medium-low and cover the pot. Simmer covered, stirring occasionally, for 1 hour. Uncover the pot and simmer uncovered, stirring occasionally, until chickpeas are tender, about 30 more minutes.

5. Remove the bay leaves from the soup and season the soup with salt & pepper to taste. Ladle soup into bowls and sprinkle freshly grated Parmesan on top.




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