Zuppa di Cicerchie Molisana
A hearty Molisano grass pea soup stewed with garlic, herbs, and olive oil, served over toasted stale bread. Locally called zuppa de cicerchie.
- Prep
- 20 min
- Cook
- 95 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Terracotta or heavy-bottomed stockpot
- •Colander
- •Skillet
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 12 g
- carbs
- 68 g
- fibre
- 16 g
- protein
- 22 g
- calories
- 460 kcal
Instructions
- 1
Place the cicerchie in a large bowl, cover with generous cold water, and stir in the bicarbonate of soda.
- 2
Soak the pulses for 18 to 24 hours at cool room temperature, changing the water once.
- 3
Drain the cicerchie and rinse thoroughly under cold running water.
- 4
Transfer the rinsed pulses to a heavy stockpot and cover with cold water by 5 centimetres.
- 5
Bring to a gentle boil, skim off any foam from the surface, and reduce the heat to low.
- 6
Simmer uncovered for 60 to 75 minutes until the cicerchie are tender but retain their shape.
- 7
Heat the olive oil in a skillet over medium-low heat with the garlic, celery, rosemary, and bay leaves.
- 8
Stir until the garlic is golden and fragrant, then add the crushed tomatoes and chilli flakes.
- 9
Cook the tomato mixture for 10 minutes until the oil separates, then scrape it into the pulse pot.
- 10
Season with salt and pepper, then simmer the soup gently for 15 minutes to marry the flavours.
- 11
Toast the slices of stale bread until crisp and place one slice in each warm serving bowl.
- 12
Ladle the hot soup over the bread, drizzle generously with raw olive oil, and serve immediately.
Chef's tips
Grass peas require a long soak of at least 18 hours to soften properly. Never salt the cooking water until the pulses are nearly tender, as salt hardens the skins. For a thicker consistency, crush a ladleful of cooked cicerchie against the side of the pot before serving.
Ingredient substitutions
- cicerchie → dried whole yellow peas or dried chickpeas, though cooking times will vary
- stale rustic country bread → thick-cut toasted gluten-free country bread for a gluten-free version
Storage
Keep leftover soup in an airtight container in the refrigerator for up to 3 days without the bread.
Reheating
Reheat gently in a saucepan over medium-low heat, adding a splash of water if the broth has thickened too much.
Common mistakes to avoid
- •Rushing the soaking stage, which leaves the pulse centres hard and chalky.
- •Salting the boiling water too early, preventing the skins from softening.
- •Discarding all the cooking liquid, which makes the soup dry rather than velvety.
Serving suggestions
Cooked Zuppa di Cicerchie Molisana?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Molise
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
