chickpea soup

minestra di ceci

Servings 4


1  cup dried chickpeas
7  tablespoons extra-virgin olive oil
2  small sprigs fresh rosemary
7  tablespoons unbleached all-purpose flour
4  cups beef broth
Coarse sea salt
2  tablespoons finely chopped flat-leaf parsley
Freshly ground black pepper 


Soak chickpeas in water to cover by 2 inches overnight (8 hours), then drain. 
Simmer chickpeas in water to cover by 2 inches in a large pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas.
Combine oil and rosemary in a small saucepan; bring just to a simmer over medium heat. Remove from heat. Remove and discard rosemary. 
Put flour in a large shallow bowl. Drizzle 3 tablespoons of the rosemary oil on top. Stir to combine, making sure all of the flour is dampened, then, using your fingers, separate mixture into dime-sized clumps. 
Combine chickpeas and broth in a large saucepan; bring to a simmer, then, using a potato masher or fork, mash about one-third of the chickpeas. Add the clumps of flour. Cook soup at a bare simmer, stirring occasionally, until flavors have blended and soup is thickened, about 15 minutes; season with salt. Thin soup with a little water, if desired. 
Transfer soup to bowls; drizzle with remaining rosemary oil and sprinkle with parsley and pepper. Serve warm.