Cicerchia Soup Recipe Adapted From Chef Ron Suhanosky

Ingredients

• Two 500-gram bags (about 7 cups) cicerchia or chickpeas
• 8 quarts water, divided
• 4 garlic cloves
• 1 medium carrot, sliced into 1-inch pieces
• 1 celery stalk, sliced into 1-inch pieces
• 1 medium smoked ham hock
• 1 rosemary sprig
• 1 tablespoon kosher salt
• 1 teaspoon cracked black pepper
• Extra-virgin olive oil

Directions

1. Put the cicerchia in a large bowl, cover with 4 quarts of water and soak at room temperature for 24 hours.
2. Strain the beans through a fine-mesh strainer, rinse thoroughly and place in a large stockpot. Add the remaining 4 quarts of water. Stir in the garlic, carrot, celery, ham hock, rosemary, salt and pepper. Place the pot over medium-high heat and bring to a boil. Lower the heat to a simmer and cook until the beans are tender, about 45 minutes. Season with salt and pepper and serve hot with a drizzle of extra-virgin olive oil.