Zuppa di ceci al rosmarino / Chickpea, smoky coconut bacon and rosemary
Hey there!
It’s World Vegan Day and 1st of November so let’s celebrate with a comforting autumn soup, which is topped with a delicious crunchy topping: bacon gone vegan aka smoky coconut bacon. Now you’re probably wondering how the heck you can turn coconut chips into bacon. Well just add a bunch of spices, bake them for a while and tadaaaa, that’s it. They’re smoky, they’re crunchy, they’re the perfect topping for my chickpea rosemary soup.
I found inspiration in Tuscany.
My chickpea rosemary soup is inspired by a Tuscan side dish I first tried at one of my familie’s go-to restaurants in Tuscany. The dish is called ceci al rosmarino and basically just consists of chickpeas, olive oil and rosemary, so simple yet absolutely wonderful in flavour. In today’s recipe I decided to create a soup around this beautiful side dish, to which I added some cavolo nero to keep it all Italian and to add some colour.
It’s that time of the year again, comfort food is all I need.
This soup is a perfect week night meal as it is made within a few minutes and it hardly involves any chopping at all. I cannot wait to get home to a bowl of this tonight. I can already see myself cuddled up in a blanket in front of my imaginary fireplace with a bowl of soup in my hand. What a prefect way to end the first day of November, am I right?
Zuppa di ceci al rosmarino / Chickpea, smoky coconut bacon and rosemary
Zuppa di ceci al rosmarino / Chickpea, smoky coconut bacon and rosemary
Zuppa di ceci al rosmarino / Chickpea, smoky coconut bacon and rosemary
Zuppa di ceci al rosmarino / Chickpea, smoky coconut bacon and rosemary
*you can use kale instead if you can’t find cavolo nero
** I buy my smoked salt at the Hiltl Vegi Metzg
- a few sprigs of rosemary
- 3 leaves of cavolo nero*, roughly chopped
- 250g cooked chickpeas
- 2 Garlic cloves, finely chopped
- 1 Red onion, sliced
- 7dl Vegetable stock
- 75g coconut chips
- ¾ tsp smoked salt**
- 1 tbs soy sauce
- 1 tsp maple syrup
- 1 tsp paprika
- garlic ½ tsp
- Add some Olive oil into a pan and sautée onions, garlis and rosemary for about 3 minutes on medium. Add vegetable stock and chickpeas and cook for 20 minutes. Last but not least add the cavolo nero and let it wilt.
- For the coconut beacon add the coconut into a bowl with maple syrup, soy sauce, smoked salt, garlic and paprika and bake for 20 minutes at 150 °C , make sure to stir every 5 minutes. This recipe makes about 1 ½ cups worth and you’re best to store it in an airtight jar.
- Top the finished soup with about 1 tbs of the freshly made coconut bacon and enjoy.
Bisous,
Though it’s past World Vegan Day, I would still love to try this soup! The chickpeas and rosemary will probably pair perfectly!
Oh yes, please try it and it definitely also tastes good on other days too 😉