About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Bean and Red Cabbage Soup | Main | Barley Soup in the Style of Trent »

Chick Pea Soup

Here I am with my second to last recipe in the soup section and it still amazes me how a few ingredients can turn into a bowl of yummy goodness. I’m really enjoying making these soups. I think I will continue to make soup every week as a new tradition. This way I can extend this wonderful experience and hone my skills at the same time.

The process of making this soup is simple with each step coaxing the flavor out of the ingredients. First, whole cloves of garlic are cooked in oil olive until “light nut brown”. Remove the cloves then add the rosemary (fresh sprig or dried) and chopped tomatoes. I chose dried rosemary which Marcella says to crush to nearly a fine powder. I couldn’t resist the opportunity to use my mortal and pestle. This simmered for 20 minutes. Next, I added the canned chick peas (yes, she approves) cooking for a few minutes. Lastly, I stirred in the broth. Fifteen minutes later the soup was ready.

The end result is a thick, rich tomato broth reminiscent of sun dried tomatoes filled with tender, creamy chick peas. I was surprised how the rosemary became a mellow herby undertone instead of its usual distinctive stand out self. Variations of this soup can be made with the addition of rice or pasta. Perhaps I will choose one and covert my leftovers.

Chick Pea Soup

©2010 Irene D. Ericson

Comments (5)

I love this soup, we make it often.

Irene, it looks beautiful! I wish I were eating it right now!

I love chick peas but am not creative enough to use them anywhere but in salads! This looks awesome. Thanks - I'll be making it soon!

That tomato broth looks so rich I can taste it. I'm making this recipe for dinner tonight!

Marcella Hazan:

You have just had what may be my husband's favorite soup.

There are wonderful chick peas in cans - Goya I think are the best - and there is really no point in going through the nuisance of of soaking and cooking to make anything with chick peas. On the other hand ... cannellini and borlotti really taste better if they are high quality dried beans to begin with, and fairly recently harvested.


Marcella - Thank you for your support and wisdom. I’m having a great time cooking your recipes.

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