![\"caciucco_di_ceci_recipe_taste_with_gusto_plate_ingredients_300\"](\"https:\/\/cookwithgusto.com\/wp-content\/uploads\/2019\/01\/caciucco_di_ceci_recipe_taste_with_gusto_plate_ingredients_300.jpg\")
<\/a><\/p>\nCooked chickpeas 400 gm. (or 200 gm. of dried chickpeas to soak and cook*)<\/p>\n
Chard 1 bunch<\/p>\n
Tomato pulp 300 gm.<\/p>\n
Potato 1<\/p>\n
Onion 1<\/p>\n
Extra virgin olive oil<\/a>\u00a02 tablespoons<\/p>\n Black pepper<\/p>\n Salt<\/p>\n Red chilli peppers (optional)<\/p>\n <\/p>\n Tuscan bread 4 slices<\/p>\n Seasoned Pecorino (or Parmigiano cheese) 50 gm.<\/p>\n Extra virgin olive oil<\/a>\u00a01 tablespoon<\/p>\n 1 large pot or 1 deep non-stick pan, 1 food processor\/blender, 1 chopping board, 1 knife, 1 baking tray, parchment paper.<\/p>\n If you use dried chickpeas*, see instructions at the bottom of this recipe to cook them. If you use precooked chickpeas, begin with the next step.<\/p>\n Drain cooked chickpeas to obtain a puree, blend about 2\/3 of the chickpeas with 1 cup of stock (or their cooking water) in the food processor. Set the remaining chickpeas apart.<\/p>\n Wash the chard several times, cut the central rib from the leaves.<\/p>\n Peel the onion and chop with the chard ribs in the food processor.<\/p>\n Heat the oil in a pan and gently brown the prepared mixture of chard ribs and onion. Add about a cup of broth and cook 5 minutes.<\/p>\n Chop the chard leaves with a knife. Place them, along with the potato,\u00a0tomatoes, chickpea puree, and whole chickpeas, in the pan.<\/p>\n Pour the chickpeas cooking water into the pot or add enough stock to obtain a fairly liquid soup. If you like spicy food, now you can add red chillies.<\/p>\n Raise the heat and cook the vegetables for about 20-25 minutes.<\/p>\nEquipment<\/h4>\n
Method<\/h4>\n
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