Sicilian Chickpea And Broccoli Soup

If you are looking for a soup recipe that incorporates broccoli, beans and other vegetables you might have lying around in the fridge, you are going to like this one. It’s especially popular in Sicily, and it also features pasta. Let me tell you more about it.

Why Are Broccoli & Chickpeas So Popular In Sicily?

Legumes and broccoli have a special place in Sicilian cuisine, loved for their unique flavors and textures that add depth to traditional dishes. Sicily’s perfect blend of Mediterranean climate elements—like sunlight, rainfall, and humidity—creates an ideal environment for these ingredients to flourish and develop rich, distinctive flavors.

A popular Sicilian saying, “Lenticchia e ceci neri, fava larga, fagiolo badda,” highlights the importance of lentils, black chickpeas, broad beans, and badda beans in Sicilian culinary culture. It’s no wonder these ingredients are cherished in Sicily, where they grow abundantly and contribute to the region’s delicious and diverse culinary heritage.

Sicilian Chickpea & Broccoli Soup Recipe

Ready to make this stunning pasta soup? Here comes the recipe..

Sicilian Chickpea & Broccoli Soup Recipe

Alessia

Here's a delicious broccoli and chickpea soup from Sicily you'll love to cosy up with throughout the year.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Soup

Cuisine Italian

Servings 3

Equipment

1 chopping knife
1 chopping board
1 large pot
1 silicone spoon
1 small bowl

Ingredients

1 large potato
1 medium broccoli
1 large carrot
1 medium onion
1 clove garlic
Belmorso Extra Virgin Olive Oil
75 gr bacon cubes
1 can chickpeas 400 gr
2 cubes vegetable stock
1.8 litres water
150 gr Spaghetti con curva
parmesan optional

Instructions

Prep your vegetables by cutting them all into cubes.
Wash and cut your broccoli into small florets.
Sauté all the vegetables with 2 tablespoons Belmorso EVOO.
After 10 minutes - make sure to mix from time to time, add the bacon. Mix again and leave to cook.
Rinse your chickpeas and add those too drained.
Prepare your stock by melting the cubes into some boiling water.
Add that to the pot, with the rest of the water.
Mix, cover with a lid, lower the heat and leave to simmer for 40 minutes.
After that, break your spaghetti into two or three parts, and add them in to cook for 10 minutes.
Once the spaghetti cook, serve your chickpea and broccoli soup with a drizzle of Belmorso EVOO, and the optional sprinkle of grated parmesan. Enjoy.