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Best Easy Passata di Ceci Recipe

Name: Best Easy Passata di Ceci Recipe
Total time: 40 min
Yield: 320 g
Ingredients: Cooked chickpeas 3 cups; Yellow onion 1 pieces; Celery stalk 1 pieces; Carrot 1 pieces; Vegetable broth 4 cups; Extra-virgin olive oil 2 tbsp; Fresh rosemary 1 tbsp; Kosher salt 1 tsp; Black pepper 0.5 tsp

Puréed chickpea soup with rosemary and olive oil is silky vegetarian perfection. This mediterranean dish is high in protein and fiber, a fresh, healthy family dinner for a calorie deficit plan.

Cook 40 min Difficulty EASY 330 kcal

#vegetarian #mediterranean #diabetic friendly #high protein

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Ingredients

Main ingredients

Cooked chickpeas 3 cups
Yellow onion 1 pieces
Celery stalk 1 pieces
Carrot 1 pieces
Vegetable broth 4 cups

Seasonings/Sauce

Extra-virgin olive oil 2 tbsp
Fresh rosemary 1 tbsp
Kosher salt 1 tsp
Black pepper 0.5 tsp

Nutrition summary

Carbohydrates 45 g 55%

Protein 14 g 17%

Fat 9 g 28%

Serving size 320g

Cooking steps

1

Heat 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add finely diced onion, celery, and carrot. Sauté gently for 6–8 minutes until vegetables are soft but not browned.
2

Add fresh rosemary and cook for 1 minute, stirring, until fragrant. This allows the rosemary oils to infuse.
3

Add the cooked chickpeas and vegetable broth. Stir to combine, increase heat to bring to a simmer, then reduce to low and cover.
4

Simmer gently for 15–20 minutes to let flavors meld and the vegetables soften further. Skim any foam off the top if it appears.
5

Remove rosemary sprig. Use an immersion blender to purée the soup directly in the pot until completely smooth and silky. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
6

Season generously with kosher salt and black pepper to taste. For optimal texture, serve hot drizzled with a touch of extra olive oil and a sprinkle of chopped rosemary if desired.

Personalized Q&A

Q. What's the key ingredient that defines Passata di Ceci?

The core ingredient is cooked chickpeas. They provide the signature creamy texture and nutty, earthy flavor that gives this soup its identity. Without chickpeas, the dish wouldn't have its protein-rich foundation or classic Mediterranean taste.

Q. What cooking technique is crucial for silky texture in this recipe?

Puréeing the soup thoroughly after simmering is critical. Using an immersion blender while the soup is hot ensures every chickpea and vegetable is fully blended, resulting in a luxurious, velvety consistency. Adjusting liquid for desired thickness is also important.

Q. How do I avoid overcooking or losing flavor in this soup?

Gently sautéing the vegetables without browning and simmering the soup over low heat preserves delicate flavors. Removing the rosemary sprig before blending prevents bitterness, and tasting for seasoning at the end guards against oversalting.

Q. What are the nutrition facts per serving for this soup?

Each 320g serving provides approximately 330 kcal, with about 45g carbohydrates (55% of calories), 14g protein (17%), and 9g fat (28%). This balance makes it high in protein and fiber, suitable for calorie-conscious diets.

Best Easy Passata di Ceci Recipe

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