Cicerchia Soup Recipe Adapted From Chef Ron Suhanosky

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Recipe adapted from Ron Suhanosky, Nonna's Table, New York

Cicerchia Soup
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Cicerchia Soup from Ron Suhanosky, Nonna's Table, New York
Prep Time
Cook Time
Total time: 45 minutes
  • Two 500-gram bags (about 7 cups) cicerchia or chickpeas
  • 8 quarts water, divided
  • 4 garlic cloves
  • 1 medium carrot, sliced into 1-inch pieces
  • 1 celery stalk, sliced into 1-inch pieces
  • 1 medium smoked ham hock
  • 1 rosemary sprig
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • Extra-virgin olive oil
  1. Put the cicerchia in a large bowl, cover with 4 quarts of water and soak at room temperature for 24 hours.
  2. Strain the beans through a fine-mesh strainer, rinse thoroughly and place in a large stockpot. Add the remaining 4 quarts of water. Stir in the garlic, carrot, celery, ham hock, rosemary, salt and pepper. Place the pot over medium-high heat and bring to a boil. Lower the heat to a simmer and cook until the beans are tender, about 45 minutes. Season with salt and pepper and serve hot with a drizzle of extra-virgin olive oil.
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