Name: Chicory, chickpea and pancetta soup (zuppa di ceci, cicoria e pancetta)
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 6
Ingredients: 400 gm dried chickpeas, soaked overnight in cold water (2 cups); 2.5 litres chicken stock (see our Italian chicken stock recipe or use another good-quality unsalted chicken stock) (10 cups); 60 ml olive oil (¼ cup); 100 gm mild pancetta, diced; 1 large onion, finely chopped; 3 garlic cloves, crushed; 1 rosemary sprig; 800 gm chicory (about 2 bunches), leaves only, coarsely chopped; To serve: extra-virgin olive oil

Chicory, chickpea and pancetta soup (zuppa di ceci, cicoria e pancetta)

Australian Gourmet Traveller recipe for Chicory, chickpea and pancetta soup (zuppa di ceci, cicoria e pancetta)

Serves 6

Prep

20M

Cook

2H 15M

Total

2H 35M

For a chunkier soup leave the chickpeas whole. You’ll need to begin this recipe a day ahead.

Ingredients

400 gm dried chickpeas, soaked overnight in cold water (2 cups)

2.5 litres chicken stock (see our Italian chicken stock recipe or use another good-quality unsalted chicken stock) (10 cups)

60 ml olive oil (¼ cup)

100 gm mild pancetta, diced

1 large onion, finely chopped

3 garlic cloves, crushed

1 rosemary sprig

800 gm chicory (about 2 bunches), leaves only, coarsely chopped

To serve: extra-virgin olive oil

Method

Main

1.Drain chickpeas (discard liquid) and place in a large saucepan, add stock and bring to the boil, then cook over low heat until tender (1-1½ hours). Remove half the chickpeas and process to a coarse texture in a food processor, then return to soup.

2.Heat olive oil in a frying pan over medium heat, add pancetta, onion, garlic and rosemary and cook until tender (10-15 minutes). Add to soup with chicory, season to taste and stir occasionally until tender (30 minutes). Serve hot drizzled with extra-virgin olive oil.

Styling by Lisa Featherby

Styling by Emma Knowles