Chickpea Velouté

Name: Chickpea Velouté
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Dried chickpeas 1 ¾ cup; Carrots 2; Celery 2 ribs; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it es br de fr nl

383

Calories per serving

Energy Kcal 383
Carbohydrates g 51.9
of which sugars g 7.6
Protein g 20.3
Fats g 10.5
of which saturated fat g 1.48
Fiber g 14.1
Sodium mg 576

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 4
Cost: Low
Note + the soaking time of dried chickpeas

PRESENTATION

Chickpea soup just brings all the cozy vibes of Italian countryside food to your table. Really good stuff. You know, in many Italian homes, a creamy chickpea soup is the go-to when folks want something warm and filling, but not super heavy. This velouté recipe gets its silky texture by blending chickpeas until they’re super smooth, then straining it—classic Italian style. And look, dishes like “pasta e ceci” and “zuppa di ceci” are everywhere in Italy, and this version fits right in. People love how a few pantry staples can create such rich, nutty flavor. Sometimes, it even gets served in a bread bowl—so fun and no fuss.

Thing is, regional twists pop up all over Italy. Some cooks toss in roasted veggies or drizzle a bit of olive oil for extra depth. And listen, in some spots, you might find creative spins like “vellutata di carote zenzero e calamaretti tostati,” mixing in carrots, ginger, or even tender, toasted calamari for a surprising bite. That’s what keeps this chickpea soup recipe interesting. Plus, it gives you room to experiment in your own kitchen. Best part? An easy chickpea soup like this can be your everyday meal or something fancier for when friends drop by. Grab some crusty bread, maybe sprinkle a little rosemary or cracked pepper on top, and you've got a velouté recipe that's creamy and comforting.

This dish is super versatile, perfect for those nights when you want something hearty. For real. The chickpea soup is more than just a meal—it's an experience, just like folks have in Italy. Whether you call it garbanzo bean soup or stick with “vellutata di ceci,” you’ll get a bowl of smooth comfort every time. The subtle flavors of chickpeas mix beautifully with various herbs, offering a taste that's both traditional and innovative. Seriously, it’s a simple pleasure that's easy to prepare and even easier to enjoy.

How to prepare Chickpea Velouté

To prepare the chickpea velouté, start by rehydrating the chickpeas in a bowl with plenty of water: it takes at least 8-12 hours for them to absorb enough water and cook faster 1. After the time has passed, drain them, rinse them, and place them in a large pot, then cover with plenty of cold water 2. Cut the trimmed carrots into large chunks 3

and the cleaned celery 4. Add the vegetables to the pot 5, turn on the stove and, from the moment it starts boiling, cook for at least 50 minutes. Initially, impurities will appear in the form of foam, so remove them with a skimmer or a sterile gauze 6.

Once the chickpeas are cooked, take some of the cooking water if there is excess, and blend 7 until you get a cream that you can dilute with the reserved water if it turns out too dense. Pass the mixture through a sieve 8 to make it as smooth as possible. Return the obtained cream to the pot, adjust the salt, and heat a little more 9.

Your chickpea velouté is ready: you just have to plate it and garnish it with a sprig of rosemary, a drizzle of oil 10, a pinch of pepper 11, and enjoy your meal 12!

Storage

The chickpea velouté can be stored in the refrigerator for 2-3 days.

If you prefer, you can also freeze it, preferably divided into single portions.

Tip

To make an even creamier chickpea velouté, you can also add a potato along with the carrots and celery!

Play with aromatic herbs to create a different dish every time, or you can even create a fragrant mix by tying them all together and keeping them in a bag made with gauze.

Finally, for a gourmet touch, embellish the velouté with a couple of pan-seared shrimps and some fried sage leaves, or try our recipe for the Chickpea Velouté with Sautéed Mussels and Clams!

For the translation of some texts, artificial intelligence tools may have been used.

Chickpea Velouté

PRESENTATION

How to prepare Chickpea Velouté

Storage

Tip

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