Chickpea Soup with Tuma Cheese

Ingredients

• 1 3/4 cups (350 g) dried chickpeas
• 1 medium yellow onion, finely chopped
• 1/4 cup (60 ml) olive oil
• 1 tomato, peeled and diced, or 1 tablespoon estratto (sun-dried tomato paste) or other good-quality tomato paste
• 1/2 cup (100 g) chopped wild fennel or a combination of equal parts fresh dill and parsley (optional)
• 1 garlic clove, finely chopped
• 2 bay leaves
• 3 quarts (3 L) water
• Fine sea salt and freshly ground black pepper
• 9 ounces (250 g) ditalini pasta
• 6 ounces (170 g) tuma cheese or provola, cut into small dice
• Dried oregano, preferably wild, for serving

Instructions

1. 1

   The night before you plan to make the soup, place the chickpeas in a bowl and cover with plenty of water. Set aside to soak overnight.

2. 2

   The next day, in a large pot, cook the onion in the olive oil over medium heat, stirring occasionally, until the onion is soft, 8 to 10 minutes. Add the tomato, wild fennel (if using), garlic, and bay leaves. Drain the soaked chickpeas and add them to the pot. Stir to coat everything in oil. Pour in the 3 quarts (3 L) water and bring to a boil. Reduce the heat so that the soup simmers gently, cover the pot, and cook until the chickpeas are tender, 2 to 3 hours. While the soup simmers, periodically skim off any foam that collects on the surface and discard.

3. 3

   When the chickpeas are fully tender, season to taste with salt and pepper. Add the pasta to the soup and cook until al dente, about 8 minutes.

4. 4

   To serve, ladle the hot soup into bowls and top with a spoonful of the diced cheese and a pinch of dried oregano.