Soup of spare ribs and chickpeas

Soup of spare ribs and chickpeas

Zuppa di ceci e costine

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

This soup, which is very much loved by southern Italian farmers, is not only cheap to produce, but tasty and rewarding. The chickpeas can be from a can or a jar, thus avoiding hours of soaking and cooking. Try to find very meaty spare ribs to give this soup plenty of body.

Ingredients

Quantity Ingredient
extra virgin olive oil
800g meaty pork spare ribs, separated
2 celery stalks, finely chopped
2 garlic cloves, peeled and finely chopped
2 medium carrots, peeled and finely chopped
10 sun-dried tomatoes, finely chopped
1.5 litres water
3 x 400 g cans cooked chickpeas, drained
1/2 fresh chilli, chopped
4 basil leaves, chopped
salt
pepper

Method

  1. Put 4 tablespoons of the olive oil in a large saucepan and fry the spare ribs, browning each side. Keep in the pan. Add all the chopped fresh vegetables and sun-dried tomatoes and cook for a further 10 minutes.
  2. Add the water and bring to the boil. Simmer over a medium heat for 1 hour, then scoop off and discard the fat from the top of the liquid. Add the drained chickpeas, the chilli and the basil and cook until the meat is tender, another 30–40 minutes, adding a little water if the soup looks as though it needs a little extra liquid.
  3. Season with a little salt and pepper and pour into bowls, drizzle with a little extra virgin olive oil and serve.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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