Not much time on a cool windy April day and half a jar of leftover cooked chickpeas in the fridge mean Emiko Davies’ luscious Vellutata di Ceci with a side of reading a few pages of her beautiful book Florentine while eating.
Warm a smashed clove of garlic and a twig of rosemary in olive oil, dump in cooked chickpeas with their delicious broth (or water / light stock, if you didn’t cook them yourself but use canned instead) and simmer until fully heated and the garlic is cooked through, 5 to 10 minutes are plenty.
Blend into sweet, velvety smooth oblivion (or leave some chunks in, if you prefer), then into a bowl with it, plus a few drops of olive oil, lemon juice, sprinkle of chilli, toast on the side. Dreaming – always, because that’s what I do – that there were some grilled calamari, too, but actually deeply enjoying the chickpea soup in its rather perfect simplicity. Because it does not ever get better than Tuscan cucina povera.
#notsaddesklunch #notcontest #chickpeasoup #cucinapovera