ZEMINO DI CECI – Genoa Style Chickpea Soup by chef massimo capra

By Chef Massimo Capra


  • 2 cups of dry chickpeas
  • 1 cup Minced Onions
  • 1 cup Minced Carrot
  • 1 cup Minced Celery
  • 3 Garlic Cloves, Minced
  • 2 bay leaves
  • 8 cups of Chicken Stock
  • 2 cups of Swiss chard, Chopped
  • Salt & Pepper
  • Olive Oil
  • Grated Pecorino for garnish
  • Croutons garlic for garnish



  • Soak the chickpeas in cold water overnight to soften. Before use, wash the peas well under running water.
  • Sauté the minced celery, carrots, garlic, and onions, add bay leaves, the chard and the peas and add the stock.
  • Simmer for 1 ½ hour or more. Season to taste and serve with Pecorino and croutons.
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