“Friday” Chickpeas Soup

First, dried chickpeas need to be re-hydrated. For this you have to put them in water, with a spoonful of bicarbonate (which makes them soft faster) for at least 12/24 hours. Change the water a couple of times, always adding more bicarbonate.

Fill a pot with cold water (at least twice the weight of chickpeas ... but, I use even more), add the rehydrated chickpeas, a sprig of rosemary or a bay leaf and place on the stove over moderate heat. When boiling, count at least 40 minutes. You have to be patient: the chickpeas must simmer slowly and gently, if the heat is too high they will break. Salt only at the end with approximately 2 teaspoons of salt

Meanwhile, cut the leek into slices and diced carrots and pancetta (pork belly or bacon in slices ). Cook "soffritto" putting everything in another pot, add a little "peperoncino" (red chilli), plenty of oil and start cooking over moderate heat. Add salt and add the white wine.

When the chickpeas are cooked, take a couple of ladles, with a little cooking liquid, blend them and keep aside. Do not drain the rest of the chickpeas but add them to the “soffritto” in which they will have to flavor by cooking for at least 20 minutes. Add the cooking water a little at a time and, after a while, you will see the vegetables come apart, the pancetta soften and the chickpeas will flavor perfectly. Only at the end check that the soup is salty enough because the bacon is salty.

Lastly, add the blended chickpeas which will make the soup super creamy.

Let it rest and before serving add more extra virgin olive oil, freshly ground black pepper and pieces of bread toasted in the oven.