Chickpea Zimino
Dive into the comforting flavors of Chickpea Zimino, a delightful soup hailing from the picturesque region of Liguria, particularly Genoa. Bursting with tender chickpeas and vibrant seasonal veggies, this hearty dish is a warm hug in a bowl, perfect for cozy evenings. Let the aromatic herbs and a splash of olive oil elevate your culinary experience—each spoonful is a taste of Italian tradition!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- carrot
- celery
- onion
🥛Dairy & Eggs(1)
- swiss chard (240 ml)
🫙Pantry Staples(4)
- chickpeas (240 ml)
- blended chickpeas (240 ml)
- tomato sauce (240 ml)
- vegetable broth (960 ml)
📦Other(1)
- dried porcini mushrooms
👨🍳 Instructions
- 1
Start with a traditional soffritto of onion, carrot, and celery.
- 2
Add dried porcini mushrooms, tomato sauce, chickpeas, swiss chard, vegetable broth, and blended chickpeas.
- 3
Simmer on low until creamy.
- 4
Serve hot with crusty bread for dipping.
💡 Pro Tips
- ✓Dice the onion, carrot, and celery into uniform 3-4mm pieces so the soffritto cooks evenly, and sweat them over medium-low heat (around 275°F) for 12-15 minutes until translucent rather than browned, which develops sweetness without bitter Maillard compounds that would clash with the dish's earthy tone.technique12-15 minutes at 275°F
- ✓Rehydrate dried porcini in 1 cup of warm water (110°F) for at least 20 minutes, then strain the soaking liquid through a coffee filter and add it to the broth, since this liquid contains glutamates and guanylates that amplify umami intensity far beyond using the mushrooms alone.ingredient20 minutes at 110°F
- ✓Blend only 1/3 to 1/2 of the total chickpeas into a smooth puree before adding back to the pot, because this ratio thickens the broth via starch release while preserving whole chickpeas for textural contrast rather than turning the dish into a uniform paste.technique1:2 to 1:3 blended-to-whole ratio
- ✓Add the swiss chard stems 5 minutes before the leaves since stems require longer cooking to break down their tougher cellulose structure, while the leafy greens only need 2-3 minutes to wilt without turning to mush and losing chlorophyll's vibrant color.timingstems 5 min before leaves, leaves 2-3 min
- ✓Simmer the final soup at a bare 180-190°F (small bubbles, not rolling boil) for at least 25 minutes so the pureed chickpea starches fully hydrate and thicken the broth into a creamy consistency without scorching on the pot's bottom.timing180-190°F for 25 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chickpea Zimino
Dive into the comforting flavors of Chickpea Zimino, a delightful soup hailing from the picturesque region of Liguria, particularly Genoa. Bursting with tender chickpeas and vibrant seasonal veggies, this hearty dish is a warm hug in a bowl, perfect for cozy evenings. Let the aromatic herbs and a splash of olive oil elevate your culinary experience—each spoonful is a taste of Italian tradition!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- carrot
- celery
- onion
🥛Dairy & Eggs(1)
- swiss chard (240 ml)
🫙Pantry Staples(4)
- chickpeas (240 ml)
- blended chickpeas (240 ml)
- tomato sauce (240 ml)
- vegetable broth (960 ml)
📦Other(1)
- dried porcini mushrooms
👨🍳 Instructions
- 1
Start with a traditional soffritto of onion, carrot, and celery.
- 2
Add dried porcini mushrooms, tomato sauce, chickpeas, swiss chard, vegetable broth, and blended chickpeas.
- 3
Simmer on low until creamy.
- 4
Serve hot with crusty bread for dipping.
💡 Pro Tips
- ✓Dice the onion, carrot, and celery into uniform 3-4mm pieces so the soffritto cooks evenly, and sweat them over medium-low heat (around 275°F) for 12-15 minutes until translucent rather than browned, which develops sweetness without bitter Maillard compounds that would clash with the dish's earthy tone.technique12-15 minutes at 275°F
- ✓Rehydrate dried porcini in 1 cup of warm water (110°F) for at least 20 minutes, then strain the soaking liquid through a coffee filter and add it to the broth, since this liquid contains glutamates and guanylates that amplify umami intensity far beyond using the mushrooms alone.ingredient20 minutes at 110°F
- ✓Blend only 1/3 to 1/2 of the total chickpeas into a smooth puree before adding back to the pot, because this ratio thickens the broth via starch release while preserving whole chickpeas for textural contrast rather than turning the dish into a uniform paste.technique1:2 to 1:3 blended-to-whole ratio
- ✓Add the swiss chard stems 5 minutes before the leaves since stems require longer cooking to break down their tougher cellulose structure, while the leafy greens only need 2-3 minutes to wilt without turning to mush and losing chlorophyll's vibrant color.timingstems 5 min before leaves, leaves 2-3 min
- ✓Simmer the final soup at a bare 180-190°F (small bubbles, not rolling boil) for at least 25 minutes so the pureed chickpea starches fully hydrate and thicken the broth into a creamy consistency without scorching on the pot's bottom.timing180-190°F for 25 minutes