Chickling pea soup is a very tasty and nutritious dish, typical of the Lazio region. The chickling peas are cooked together with garlic, sage, rosemary, and parsley to achieve a unique and enveloping flavor. The peeled and pureed tomatoes add a touch of freshness, while the extra virgin olive oil imparts a deep taste. The soup is enriched with crispy rustic bread croutons. Perfect to enjoy during cold winter evenings.
Carefully sort the chickling peas and soak them in warm water for 24 hours
Drain them, place them in cold water with the herbs, and cook for 90 minutes
Sweat 2 cloves of crushed garlic in oil with chopped parsley and diced guanciale
Add the tomato and salt
Add the chickling peas with their water and cook for another hour
Serve on slices of bread with a grind of pepper
Pot
Strainer
Store in the refrigerator in an airtight container for 2-3 days.
Chickling peas are an ancient legume characteristic of traditional Italian cuisine.
Italia, Lazio
| Energy (kcal) | 40.56 |
| Carbohydrates (g) | 5.68 |
| of which Sugars (g) | 5.68 |
| Fat (g) | 0.66 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 1.86 |
| Fiber (g) | 3.06 |
| Sale (g) | 0.01 |
