Chickpea soup with cod
4.67 from 3 votes

Chickpeas soup with cod

Course Soup
Cuisine Tuscan
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 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.
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