Chickpea and chard soup or zemin de ceixei is a soup

Chickpea and chard soup or zemin de ceixei (in Genoese dialect) is a soup from Genoese culinary tradition, excellent for serving during the winter and on days of abstinence from meat, for example.

Zemin is a mix of vegetables, in particular Swiss chard, herbs and dried mushrooms, used for various dishes such as chickpeas, cuttlefish or certain types of fish.

This dish too is part of the “poor man’s cuisine” with which our ancestors tried to exploit to the maximum everything they had available without wasting anything. Good practice which should give us inspiration, above all today, to change something in this world of buy, use and throw away.

Before the arrival of white beans, chickpeas and broad beans were the most common legumes in Liguria. Swiss chard was grown in every vegetable patch and mushrooms could be found in our woods. Rosemary plants grew on the terraces, almost spontaneously. The ingredients for this recipe were therefore cheap and easy to find.

Chickpea zemin is a complete dish from a nutritional standpoint, also suitable for those who follow a diet free from products of animal origin.

There are many versions because each family had its own recipe. I propose the one cooked by my grandmother Maria. The only difference is that she did not include the dried mushrooms, which I have instead used, as tradition requires.

You can eat it on its own or on toasted crusts of bread. I hope you enjoy it!

Ingredients

300 g dried chickpeas

Half teaspoon sodium bicarbonate

1 bouquet swiss chards

Some dried mushrooms

Half onion

1 stick celery

1 carrot

1 sprig rosemary

1 clove garlic (best Vessalico)

2 tablespoons tomato puree

q.s. extra-virgin olive oil

q.s. salt

q.s. pepper

Tools

Pressure Cooker

Bowl

Food processor

Casserole With High Sides

Colander

Knife

Steps

Put the dried chickpeas to soak the evening before in cold water and bicarbonate to rehydrate them. In the morning throw away the water used to soak them.

Put the chickpeas in a pressure cooker with plenty of cold water (no salt!!!) and cook them for about 20/25 minutes, in about two litres of water. If using a normal saucepan double the time.

Put the dried mushrooms to soak in warm water.

Prepare a mix for frying by chopping onion, garlic, rosemary needles, crushed mushrooms, celery and carrot and fry lightly for a few minutes in extra virgin olive oil in the pan.

Clean the chard, cut into strips and simmer in the pan, sautéing it with the mixed fried vegetables at a moderate heat for a few minutes. Add the tomato and cook for about ten minutes. Mix well.

Finally, add the chickpeas and cover with about a litre of salted water (adjust to suit your tastes, less water if you like the soup thicker, more if you like it more liquid).

Cook over a low heat for about 20 minutes. Season with salt and pepper.

Chickpea zemin is served hot with a trickle of extra virgin olive oil and accompanied, if desired, with toasted crusts of bread. Some people like to add grated Parmesan cheese, but in this case I prefer not to.

Chickpea and chard soup or zemin de ceixei

My social profile

If you like my recipes you can follow me on YouTube, Facebook, Instagram, Pinterest, Twitter e Telegram.

But if you prefer the paper form, I have also published the book Liguria in the kitchen.

Frequently Asked Questions (FAQ)

Can I use precooked chickpeas?

Yes, use good quality ones and rinse them well under cold water.