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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.

Chickpea soup with cod

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.

Chickpea soup with cod
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4.67 from 3 votes

Chickpeas soup with cod

Course Soup
Cuisine Tuscan
Preparation time: 5 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 35 minutes
Serves 4
Author Giulia


  • 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


  • 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.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!


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This Post Has 32 Comments

  1. This chickpea purée looks wonderful. I bet it’s yummie too. I’m gonna make it! It’s good for my veggie taste! 🙂

  2. I love eating meals containing chickpea a lot. I am pretty sure this one tastes great.

  3. 4 stars
    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.

  4. 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.

    1. 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!

    1. do you?! 😛 I loved your fabrics from the first moment! I really wanted them, so happy to have conquered them in our prop swap!

    1. 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!

  5. 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!

  6. 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!

    1. indeed: it’s always a good sign when you are hungry looking at a picture… should I mention your porcini salt??

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