Tasting Table NYC: Cicerchia Soup

To learn more about this recipe, see our related story, Grand Nonna, in our New York City edition. 

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

Cicerchia Soup
No Ratings
Cicerchia Soup from Ron Suhanosky, Nonna's Table, New York
Servings
1
gallon
Ingredients
  • 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
Directions
  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.
Rate this recipe