Cicerchie and vegetable soup recipe

Ingredients for 4 people:

• 250 g of dried cicerchia
• 1 onion
• 2 carrots
• 1 rib of celery
• 1 cloves of garlic
• chilli
• 2 glasses of water
• 20 g. of extra virgin olive oil
• salt
• pepper

Preparation:

Cicerchie are an ancient and very nutritious legume, rich in vegetable proteins, carbohydrates, fibers and mineral salts. In order to make the best use of them in this recipe, it is important to soak them in cold water for at least 12 hours, in order to make them softer and easier to digest.

After having rinsed and drained them well, finely chop the onion, garlic, carrots and celery and fry them in a large saucepan with a drizzle of extra virgin olive oil. This aromatic base will give the soup a unique and intense flavour.

Then add the grass peas and mix well with a wooden spoon to mix all the ingredients. Add the tepid water and cover for a cm, bring to a boil and lower the heat. Put the lid on and let simmer for about 1 hour or until the peas are tender.

Remember to adjust salt and pepper to your taste, and serve the soup hot, perhaps with a sprinkling of freshly chopped parsley for a touch of color and freshness. This dish is perfect for cold days, as it is satiating and nutritious, thanks to the presence of the vegetable proteins of the grass peas. Furthermore, it is an excellent alternative for those who follow a vegetarian or vegan diet.

To best enhance the flavors of the dish, it is recommended to accompany this dish with an intense red wine with an ancient flavor, such as Cannonau di Sardegna or Chianti di Toscana, capable of developing complex notes and a robust structure in the process.

Enjoy your meal!