"Ligurian Chickpeas Zimino Soup" vegan recipe - "Zimino di Ceci alla Ligure"

“Ligurian Chickpeas Zimino Soup” vegan recipe – “Zimino di Ceci alla Ligure”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Chickpeas Zimino soup recipe belongs to the old Ligurian culinary tradition. Just a few humble ingredients: chickpeas, wild swiss chard and dry mushrooms. Yet flavorful and satisfying. No meat and no dairy, no animal derived ingredients: the perfect vegan recipe!

Total Cost: UK/£ 7.25*

Cost/portion: UK/£ 0.91*

Utensils you will need

One chef knife
One paring knife
One chopping board
One 6 to 8lt saucepan
One bowl
One thin mashed wired sieve
One pestle and mortar
One ladle
One baking tray
One pastry brush

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Extra Virgin Olive Oil - 70gr [part 1 of 2]

  • "Suited garlic”cloves - 4 [part 1 of 2]

  • Wild Swiss Chard - 400gr

  • Dry wild mushrooms - 25gr

  • Black pepper corns - 4gr

  • Celery - 120gr

  • White onion - 250gr

  • Chick peas (tinned) - 650gr

  • as an alternative, use 270gr of dry chickpeas, soak them in water overnight and boil them for about 1 hour until completely softened.

  • Plum tomatoes (tinned) - 240gr

  • Water - 3lt

  • Salt - 30gr

  • Bread - 8 slices

  • "Suited garlic”cloves - 1 [part 2 of 2]

  • Extra Virgin Olive Oil - 10gr [part 2 of 2]

Instructions

  • 1.
    Frying the onion and celery base

    • Extra Virgin Olive Oil - 70gr [part 1 of 2]
    • “Suited Garlic” cloves - 4 [part 1 of 2]
    • Wild Swiss Chard - 400gr
    • Dry wild mushrooms - 25gr
    • Black pepper corns - 4gr
    • Celery - 120gr
    • White onion - 250gr

      Put a 6 to 8lt saucepan on a low heat and add the extra virgin olive oil and the unpeeled garlic cloves. Let them heat for about 5 minutes (step 1 - pic. A).
      Meanwhile, thoroughly wash the wild swiss chard soaking it in fresh water for a couple of times (step 1 - pic. B).
      Using a thin mashed wired sieve, wash the dry mushrooms under running water. Then soak them into hot water until soften completely. Meanwhile, finely crush the balck pepper corn with pestle and mortar (step 1 - pic. C).
      Thoroughly wash the celery sticks, then cut them in even pieces, then in sticks and into a very fine brunoise (step 1 - pic. D).
      Increase the heat under the frying pan to a medium heat and add the celery to it (step 1 - pic. E).
      With a paring knife, tear off the onion’s tunics, then cut the onion finely into a julienne and add it into the saucepan. Let the onion sweat gently for another 5 minutes (step 1 - pic. F).

  • 2.
    Cooking the chickpeas with mushrooms and plum tomatoes

    • The soaked mushrooms
    • Chick peas (tinned) - 650gr
    • Plum tomatoes (tinned) - 240gr

      If you are using dry chickpeas, soak them overnight and boil them for about 1 hour or until completely softened. Otherwise, add the tinned chickpeas directly into the saucepan. Stir evenly and fry them together with the celery and onion base for about 10 minutes (step 2 - pic. A).
      Meanwhile, strain the softened mushrooms and keep their water aside for later on (step 2 - pic. B).
      With a chef knife, roughly chop the mushrooms (step 2 - pic. C).
      Add the mushrooms into the saucepan, stir evenly and cook to reduce the liquids almost completely (step 2 - pic. D).
      Add the plum tomatoes and keep cooking for another 15 minutes over a minimum heat. The mixture must not dry out (step 2 - pic. E).

  • 3.
    Adding the wild swiss chard, the mushroom’s water and the seasoning

    • The clean wild swiss chard
    • Water - 3lt
    • Salt - 30gr
    • The mushrooms’ water - one ladle
    • The crushed black pepper - 2 to 3gr [part 1 of 2]

      With a chef knife, dice the chard’s stalks, then cut the leaves longwise in quarters (step 3 - pic. A).
      Then, cut crosswise the leaves into quite rough strips (step 3 - pic. B).
      When the liquids in the sauce pan have thickened again, add the chopped swiss chard leaves to it (step 3 - pic. C).
      Stir evenly, then add the water all at once, adding also one ladle of the mushrooms’ water you kept aside (step 3 - pic. D).
      Finally, add the salt and from 2 to 3gr of the crushed black pepper corn keeping the rest aside for the roasted bread (step 3 - pic. E).
      Let the soup heat slowly for about one hour over a minimum heat, until it starts simmering. Then cook it for another 10minutes before serving.

  • 4.
    Roasting and flavouring the bread with garlic, olive oil and seasoning

    • Bread - 8 slices
    • “Suited Garlic” cloves - 1 [part 2 of 2]
    • Extra Virgin Olive Oil - 10gr [part 2 of 2]
    • The crushed black pepper - 1 to 2gr [part 2 of 2]

      Cut the bread into 2 to 3cm thick slices and arrange these on a backing tray. Bake it in the already hot oven at 170ºC for about 15 minutes (step 4 - pic. A).
      Take the bread out of the oven. Peel one garlic clove and scrape it on all sides of the bread. Then, brush the bread with olive oil on all sides (step 4 - pic. B).
      Put the bread back into the oven and grill it on both sides. Season with salt and black pepper (step 4 - pic. C).
      For serving, arrange the hot bread on the bottom of each diner’s bowl and cover with the hot “Zimino”.

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Instructions

  • 1.
    Frying the onion and celery base

    • Extra Virgin Olive Oil - 70gr [part 1 of 2]
    • “Suited Garlic” cloves - 4 [part 1 of 2]
    • Wild Swiss Chard - 400gr
    • Dry wild mushrooms - 25gr
    • Black pepper corns - 4gr
    • Celery - 120gr
    • White onion - 250gr

      Put a 6 to 8lt saucepan on a low heat and add the extra virgin olive oil and the unpeeled garlic cloves. Let them heat for about 5 minutes (step 1 - pic. A).
      Meanwhile, thoroughly wash the wild swiss chard soaking it in fresh water for a couple of times (step 1 - pic. B).
      Using a thin mashed wired sieve, wash the dry mushrooms under running water. Then soak them into hot water until soften completely. Meanwhile, finely crush the balck pepper corn with pestle and mortar (step 1 - pic. C).
      Thoroughly wash the celery sticks, then cut them in even pieces, then in sticks and into a very fine brunoise (step 1 - pic. D).
      Increase the heat under the frying pan to a medium heat and add the celery to it (step 1 - pic. E).
      With a paring knife, tear off the onion’s tunics, then cut the onion finely into a julienne and add it into the saucepan. Let the onion sweat gently for another 5 minutes (step 1 - pic. F).

  • 2.
    Cooking the chickpeas with mushrooms and plum tomatoes

    • The soaked mushrooms
    • Chick peas (tinned) - 650gr
    • Plum tomatoes (tinned) - 240gr

      If you are using dry chickpeas, soak them overnight and boil them for about 1 hour or until completely softened. Otherwise, add the tinned chickpeas directly into the saucepan. Stir evenly and fry them together with the celery and onion base for about 10 minutes (step 2 - pic. A).
      Meanwhile, strain the softened mushrooms and keep their water aside for later on (step 2 - pic. B).
      With a chef knife, roughly chop the mushrooms (step 2 - pic. C).
      Add the mushrooms into the saucepan, stir evenly and cook to reduce the liquids almost completely (step 2 - pic. D).
      Add the plum tomatoes and keep cooking for another 15 minutes over a minimum heat. The mixture must not dry out (step 2 - pic. E).

  • 3.
    Adding the wild swiss chard, the mushroom’s water and the seasoning

    • The clean wild swiss chard
    • Water - 3lt
    • Salt - 30gr
    • The mushrooms’ water - one ladle
    • The crushed black pepper - 2 to 3gr [part 1 of 2]

      With a chef knife, dice the chard’s stalks, then cut the leaves longwise in quarters (step 3 - pic. A).
      Then, cut crosswise the leaves into quite rough strips (step 3 - pic. B).
      When the liquids in the sauce pan have thickened again, add the chopped swiss chard leaves to it (step 3 - pic. C).
      Stir evenly, then add the water all at once, adding also one ladle of the mushrooms’ water you kept aside (step 3 - pic. D).
      Finally, add the salt and from 2 to 3gr of the crushed black pepper corn keeping the rest aside for the roasted bread (step 3 - pic. E).
      Let the soup heat slowly for about one hour over a minimum heat, until it starts simmering. Then cook it for another 10minutes before serving.

  • 4.
    Roasting and flavouring the bread with garlic, olive oil and seasoning

    • Bread - 8 slices
    • “Suited Garlic” cloves - 1 [part 2 of 2]
    • Extra Virgin Olive Oil - 10gr [part 2 of 2]
    • The crushed black pepper - 1 to 2gr [part 2 of 2]

      Cut the bread into 2 to 3cm thick slices and arrange these on a backing tray. Bake it in the already hot oven at 170ºC for about 15 minutes (step 4 - pic. A).
      Take the bread out of the oven. Peel one garlic clove and scrape it on all sides of the bread. Then, brush the bread with olive oil on all sides (step 4 - pic. B).
      Put the bread back into the oven and grill it on both sides. Season with salt and black pepper (step 4 - pic. C).
      For serving, arrange the hot bread on the bottom of each diner’s bowl and cover with the hot “Zimino”.

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"Ligurian Chickpeas Zimino Soup" vegan recipe - "Zimino di Ceci alla Ligure"
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