Il Chiosco di Bacco
Ingredients and quantities

Quantities for 4 people:

  • 300g dry chickpeas
  • 300g pearled spelt
  • 1 white onion
  • ½ litre vegetable stock
  • 3tsbp extra-virgin olive oil PDO
  • salt, pepper

Traditional chickpea and spelt soup

Type of recipe: First courses


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Preparation method:

Soak the chickpeas overnight in plenty of water. Boil the chickpeas and sieve. Sweat down the finely chopped onion in a pan, with some extra-virgin olive oil, and add the spelt, chickpeas and vegetable stock. Cook for about 40 minutes, seasoning with salt and pepper to taste.

Serve the soup hot with the addition of a drizzle of good extra-virgin olive oil.



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