CISRA’, PIEMONTESE CHICKPEA SOUP
The term “Cisrà” derives from the Piedmontese dialect name of the legumes that are the main ingredient of this soup, which was a simple dish of the inhabitants of the hills in the region.
If you have any leftover Parmesan cheese rind, it’s always good to save and add it to cook with a soup like this. (If the cheese rind is too hard, it may be microwaved in a little water for a minute or two to soften; use both the cheese rind and the water it was cooked in).
Time: 45 minutes
100 g ditalini pasta
1 medium sized potato, peeled and diced
1 stick of celery, chopped finely
1 onion, chopped finely
3 tablespoons extra virgin olive oil
500 g canned chickpeas, with their liquid if you like
small sprig fresh rosemary
1 litre of water
1 stock cube
salt and pepper
Cook the ditalini in boiling water until just al dente; drain and set aside.
Sauté the potato, celery, and onion gently in several spoonfuls of extra virgin olive oil until softened. Add the chickpeas, water and stock cube.
Cook together for about 30 minutes; remove about half the vegetables and chickpeas and blend, to give the soup a creamy texture.
Return to the rest of the soup, mix well and cook everything for another ten minutes.
Turn off the heat, add the cooked ditalini, a tablespoon or so of extra virgin olive oil and a sprinkling of black pepper.
Serve right away.