Creamed Chickpea Soup (Vellutata di Ceci)
Creamed Chickpea Soup with Salsa Verde (Vellutata di Ceci)
"Good quality chickpeas make all the difference here so either soak/ cook from dry or seek out a nice jar rather than a tin" Olivia Cavalli Williamson PREACHING TO THE CHOIR HERE!
1 stick celery, diced finely
1 carrot, diced finely
½ an onion, diced finely
1 large sprig rosemary, stripped + chopped finely
1 jar of Chickpeas
Large handful of rocket
60ml extra virgin olive oil
1 tbsp red wine vinegar
For the Creamed Chickpeas
For the Salsa Verde
Drizzle a good amount of olive oil in the bottom of a heavy based saucepan + add the celery, carrot, onion + rosemary, along with ½ tsp salt. Cook on a low-medium heat for 10-15 minutes until soft + translucent.
Add the chickpeas with their bean stock + about 300ml water or stock + simmer for 15-20 minutes.
Blend to a smooth, thick soup, adding more liquid (200-250ml) as necessary until you’ve reached your desired consistency. Season well.
Chop the parsley + rocket until very fine. Add the anchovies + chop all together until everything has come together into a rough paste.
Transfer to a small bowl + whisk in the oil + vinegar. Season to taste.
Divide the soup into warm bowls + drizzle with the salsa verde.
Serve with grilled bread, brushed with olive oil + a pinch of chilli.
HUGE thanks to the legend that is Olivia Cavalli Williamson, who let us share this #beanspo on our website for all you champs to enjoy. The original recipe is on her instagram here.
Olivia is food writer, stylist + chef. Her Mum's family are from Emilia Romagna + her food is very much inspired by this.