Chickpea soup with cod
One of the elements of the Tuscan cuisine that most fascinates me and makes me proud is that there are just a few rules, but they are to be regarded as a dogma. These rules describe concisely – through the pairing of ingredients, herbs and spices – our culinary culture and Nature’s seasons. These rules are interpreted by every family, according to their personal tastes and likes.
At home my mother is the strictest judge in the enforcement of these rules, which apply equally to stuffed vegetables and legumes – herb matches.
If the rosemary – intense and camphorated with a distant incense smell – traditionally marries beautifully with roast meat, baked potatoes and grilled meats, for us its flavour calls for chickpeas and a hearty sprinkling of freshly ground black pepper.
The cooking of chickpeas is apparently long, but actually it does not require any kind of assistance. If you organize yourself the night before to soak the legumes overnight, you can cook them the day after without too much trouble. No bans, however, to use pre-cooked chickpeas, provided they are of excellent quality… I recently converted to the legumes cooked in strict accordance to the rules, though, and I have to admit that there is no comparison, especially in simple preparations, where the flavour and the texture of the chickpeas are the protagonists.
The chickpea soup is one of the dishes that most reminds me of autumn, one of the first dishes that, with its warmth and creaminess, sign the passage to the season during which coming back home and finding a hot soup is synonymous of family.
Chickpeas soup with cod
Print Recipe Pin Recipe Share by EmailIngredients
- 2 cups of dried chickpeas
- 1 pinch of baking soda
- salt
- extra virgin olive oil
- 1 clove of garlic
- 1 sprig of rosemary
- black pepper
- croutons or dried cod to serve
Instructions
- Soak the chickpeas for 24 hours in warm water with a pinch of baking soda.
- After this time, rinse the chickpeas and put them into a large pot with cold water and a pinch of salt over low heat.
- Cook them until tender: it will depend on the quality of legumes you choose, it can go from 30 minutes up to over an hour - removing often the foam on the surface with a slotted spoon.
- Let them cool down in their cooking water.
- Drain the chickpeas and blend them in a liquidizer with 1/2 of a ladleful of their cooking water.
- Heat 1 clove of garlic and a sprig of rosemary in a saucepan with a tablespoon of extra virgin olive oil: when the garlic begins to color and the rosemary to release it essential oils, before it starts to brown, pour in the chickpeas purée, stir and let it simmer a few minutes.
- You can serve it with a drizzle of extra virgin olive oil, freshly ground black pepper and a handful of nicely toasted croutons. If you're searching for a more filling dish, serve the chickpeas purée with torn grilled fillet of cod.
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This chickpea purée looks wonderful. I bet it’s yummie too. I’m gonna make it! It’s good for my veggie taste! 🙂
it’s perfect for your veggie taste! we’ll try when you visit, we have a looong list of things to do!
That dish must be very delicious! A tasty combination.
Cheers,
Rosa
thank you Rosa!
I love eating meals containing chickpea a lot. I am pretty sure this one tastes great.
I love them, too!
That looks really good. I love cooking with garlic.
thank you Curt, garlic is such a great combination with chickpeas!
Very cool meal, I love cod and you did fantastic job Incorporating it with chicken peas..Love your photography!
you have to taste them together, so good! they balance each other!
Mmm, I love hummus. I make it at home all of the time. My recipe is similar to yours, but I will certainly be giving this one a try!
which is your recipe?! I’m curious to experiment other recipes!
This looks great!! I love the puree….delicious
thank you!
Love the combination of the chickpeas and the cod…sounds interesting
thank you, you should try it!
I love cod and you did a great job.
thank you Christine!
Yes, there’s something about chickpeas that is incredibly satisfying. I love pasta e ceci… and hummus is incredible. I’ve never paired them with fish but I’m sure it’s delicious. Will try this for sure.
I love chickpeas with fish, you should try a chickpea puree with prawns! yummy!
Thanks for passing along this recipe, it’s so unique. I just posted about cod on a rutabaga puree, so I’m excited to try this one as well. I love how you talk about your relationship to your Tuscan culinary culture. It really comes through in this dish.
never met rutabaga before, but it sounds interesting, I’m coming to pay a visit!
I love chickpeas! We eat them in Israel all the time. Your puree with cod sounds lovely. I will have to try it out!
yes, it’s true, I’ve read they’re quite typical! do you have any interesting recipes to share with chickpeas? I would be curious to try them!
Hello there! I know that fabric 🙂 So funny to see that on another blog 🙂
Looks great again! I love chickpeas 🙂
do you?! 😛 I loved your fabrics from the first moment! I really wanted them, so happy to have conquered them in our prop swap!
Rosemary and chickpeas are an excellent combination indeed, and I agree with you that cooking them yourself does make a difference in the taste.
Thank you Sylvie! I’m so happy to see that an increasing number of people recognize the importance of a proper cooking, as the importance of high quality ingredients, obviously!
What a beautiful and unique recipe. It looks and sounds so comforting. I never would have thought of pairing cod with chickpeas like that, but it really just looks perfect!
thank you Carrie! you should try it and tell me what you think: it’s so comforting and delicious!
I love hummus, but have never made a dish like this. Now I need to try it; looks so comforting and it’s making me hungry: always a good sign!
indeed: it’s always a good sign when you are hungry looking at a picture… should I mention your porcini salt??