Chickpea and anchovy soup is a humble yet deeply flavorful Italian dish, built on simple ingredients and smart technique. Anchovies melt gently into the olive oil, creating a savory backbone, while chickpeas add creaminess and substance. Enjoy it on its own, with toasted bread, or as a base for cooking pasta directly in the soup. Let’s see how to make it.
Traditional
Mediterranean
Chickpea and Anchovy Soup
A humble yet flavorful Italian soup made with chickpeas, anchovies melted in olive oil, tomato purée and fresh herbs. Creamy, comforting and deeply savory.
Ingredients
- Cooked chickpeas with their water 400 g
- Anchovy fillets 4
- Garlic cloves 2
- Small onion 1
- Extra virgin olive oil 3 tbsp
- Tomato purée 150 g
- Fresh parsley chopped 1 tbsp
- Salt to taste
Tools
- Pot
- Wooden spoon
- Food mill or immersion blender
Instructions
- Warm the olive oil over low heat and gently melt the anchovy fillets.
- Add sliced garlic and finely sliced onion, increasing the heat slightly.
- Sauté gently and add the chopped parsley.
- Stir in the tomato purée, season with salt and let it thicken.
- Add chickpea cooking water and a ladle of chickpeas, bring to a boil and cook for 15 minutes.
- Blend finely using a food mill or immersion blender.
- Return to the heat with another ladle of chickpeas, adjust salt and cook for 5 minutes.
Nutritional values (per serving)
Calories
310 kcal
310 kcal
Fat
12 g
12 g
Carbohydrates
38 g
38 g
Protein
13 g
13 g
Sugar
6 g
6 g
Fiber
9 g
9 g
Sodium
420 mg
420 mg
This post is also available in: Italiano (Italian)
