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

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

You'll need

400 gm (2 cups) dried chickpeas, soaked overnight in cold water 2.5 litres (10 cups) chicken stock (see our Italian chicken stock recipe or use another good-quality unsalted chicken stock) 60 ml (¼ cup) olive oil 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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

May 2011

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