The Literate Chef

Posts Tagged ‘garbanzo bean soup’

Tuscan Ceci Bean Soup

In Recipes, Soups, Vegetarian Meals on December 5, 2013 at 6:20 PM

Tuscan Ceci Bean Soup

Tuscan Ceci Bean Soup

Preparation Time 40 Minutes, Serve 4

A few weeks ago, while taking stock of the items in our larder, I discovered, hidden away on a back shelf, 3 cans of Goya Garbanzos, which were due to reach their expiration date in a few months. Whether or not an expiration date imprinted on a can should be believed is irrelevant; as in this case, the serendipitous discovery of this legume pretty much determined that they would be consumed long before then.

As I wrote several years ago, Grandma Loved Ceci Beans, or Chick Peas, or Garbanzos, as they are also known, depending upon your ethnicity. I never appreciated them until on a visit to Tuscany some years back I devoured a sublime Ceci Bean Soup in a little restaurant in the hill town of Vagliagli, where we had rented a villa with two other couples. This soup has been on my mind ever since. Now was the time to act.

Ingredients:

1/2 cup of Extra Virgin Olive Oil
1 medium onion, finely minced
6 cloves garlic, finely minced
3 cans Garbanzos, rinsed and drained
1/2 tbsp. Kosher Salt
1 quart of low-sodium chicken broth
1 tbsp. Hot Hungarian Paprika (note)
2 cups of chopped Kale (add 4 cups of Kale, leaves only, to food processor in batches and chop)
1 small can tomato paste (6 oz.)

Procedure:

1. In a three-quart pot, heat olive oil, add garlic and onion and lightly sauté until translucent.
2. Add Garbanzos and mix well.
3. Add salt.
4. Add chicken broth and bring to boil.
5. Boil on medium high for 15 minutes.
6. Remove 3 cups of the beans, purée in food processor and add back to pot.
7. Add paprika and tomato paste
8. Add Kale and cook on med-low for 15 minutes

Note: If you are unable to locate Hot Hungarian Paprika, you can get close to it by using Regular Paprika and Cayenne Pepper in a 3:1 ratio.

Serve with grated Parmigiano – Reggiano and Extra Virgin Olive Oil.

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Grandma Loved Ceci Beans

In General Articles on October 23, 2011 at 6:09 PM

Grandma, who crossed the Atlantic 101 years ago on the Principe di Piemonte, with three children aged 7 and younger, loved ceci beans (chech-ee), which are also known as chick peas and garbanzo beans. As a callow youth with an unsophisticated palate, I hated them. To me, they were mealy and dry and I never tasted them again until about 10 years ago, when I had a ceci-based soup at a restaurant in Vagliagli, in the Chianti district of Tuscany.  After that, I began to appreciate their texture, flavor and adaptability to a variety of uses. One such use is in Garbanzo Bean Soup.

Recently, I had occasion to have lunch with some friends at the Indian Road Café, in my old neighborhood of Inwood in northern Manhattan.  I ordered a delicious shrimp sandwich, which came with a side salad of chick peas dressed with pesto. Having some pesto sauce remaining from the batch of Uncle Fred’s Homemade Pesto Sauce that I had made several weeks ago, as well as several cans of garbanzos in the pantry, I had an epiphany and headed out to the market to pick up a red onion, cucumber and lemon. The first of two of those items were visible in the salad as well as the chick peas and pesto, but I had no idea about the lemon, it just seemed the right addition.

The serendipitous result was Insalata de Ceci, named in honor of Grandma, who I believe would have loved this dish. The moral of this tale is ‘Listen to your grandma, as she is always right!’

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