Pulled from the Pantry | Chickpea Soup

Known as Zuppa de Ceci in Italian, this is a great soup for a starter or for a quick weeknight dinner. Best — it doesn’t require lots of far-flung ingredients, and lets you cull staples from your fridge and larder.


  • 2 tablespoons olive oil
  • ½ onion, peeled and chopped
  • 3 cloves garlic, minced
  • 1 small Yukon gold potato, optional
  • 1 (15-ounce) can chickpeas, drained and lightly crushed
  • Pinch of red chili flakes
  • 3 cups chicken stock or water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 tablespoons broken capellini or other tiny pasta
  • 2 tablespoons lemon juice
  • chopped parsley or chives for garnish


  • Heat the olive oil over medium heat in a 4 -quart saucepan and stir in the onion and garlic.
  • Cook for 2 minutes, reduce the heat to low, and stir in the potato (if using ) , and cook 2 minutes more. 
  • Add the chickpeas, red chili flakes, chicken stock, salt and pepper. Bring to a simmer and cook stirring for 20 minutes.
  • Add the capellini and cook for 8 minutes more.
  • Stir in the lemon juice, adjust the seasoning
  • Serve with the chopped parsley or chives
  • Serves 4-6

From: California Cooking and Southern Style by  Frances Schultz, recipe by Stephanie Valentine

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