Chickpea and potato soup

A creamy first course, prepared with simple ingredients. A simple dish but rich in flavor that will appeal to adults and children. The chickpeas, with their delicate but full-bodied flavour, enrich the dish together with the potato and its creaminess. A perfect dish to serve as soup on the coldest winter days, but you can eat it warm or cold even in spring, as I do, so as not to give up the genuine flavor of these ingredients.
The type of pasta we chose for this recipe is the organic “Fiori di semolato di Timilia” short pasta.
Have you ever heard of “I Fornai Siciliani”?
It is a company that focuses on the valorisation of raw materials that have always been present in the area, cultivated and transformed directly in Sicily, in full respect of traditions. Ancient organic grains, ground in stone mills and with local raw materials as in the “Timilia semolina flowers” used in this recipe.
Strictly Sicilian ORGANIC products, to be rediscovered and enhanced with a view to responsible consumption oriented towards health and well-being.
Thanks to all this and, above all, to the rediscovery of ancient grains, I Fornai Siciliani was born.


Total time 1 not 10 minutes
  • 250 g ceci
  • 200 g potatoes
  • 750 ml beef broth
  • 100 g Timilia durum wheat semolina flower pasta Sicilian bakers
  • 100 g onion
  • 50 g sweet bacon cut into cubes
  • 3 leaves salvia
  • 1 sprig rosemary
  • 2 segments garlic
  • 2 spoons extra virgin olive oil Lo Castro
  • 1 table spoon tomato concentrate
  • Grated Parmigiano Reggiano to taste
  • pepe q.b.
  • water to taste
  • After keeping the chickpeas in water for a whole night, boil them in plenty of salted water.

  • Peel the potatoes, wash them and cut them into pieces. Peel the garlic and onion. Wash the sage leaves and the needles of a sprig of rosemary, dry gently and finely chop.

  • Place the aromatic mixture, the diced bacon and the oil in a pan. Fry, then add the chickpeas with 1 ladle of their cooking liquid and the chopped potatoes. Leave to simmer for 10 minutes on low heat, remembering to stir occasionally.

  • Then add the meat broth and tomato paste. Cover the pan and continue cooking for 40 minutes.

  • Mash the potatoes with a fork and pour the pasta into the broth. Cook the pasta al dente, remove the pan from the heat and season the soup with freshly ground pepper. Serve hot, accompanying it at the table with grated Parmesan.


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