Black chick pea soup and rice

Rice soup and chickpea blacks

Black chick pea soup and rice, scented with Rosemary. This recipe was finished at the bottom of a drawer, for that the photographs are not exactly in line with what I do currently. However I decided to publish it too, also because I think it's perfect for these evenings a little’ Despite the fresh spring weather. I love the legumes, everyone without exception. But maybe I must confess a slight predilection for chickpeas (have a look at all my RECIPES WITH CHICKPEAS, how delicious OMELETTE VEGAN CHICK PEAS AND ONIONS).

So today I propose a vegan recipe that you can prepare any type of chickpea, Although I made with chickpeas blacks of Leonforte, in Sicily, just to tell you something this small niche product, the cultivation of which was recovered in recent times. Obviously are black, index of a particularly high iron content. Chickpeas are harder than normal and recommend a soaking time (for other types of chickpeas blacks as those of Umbria) by 24-26 hours and two hours of cooking. I prepared a soup with rice and Rosemary. Obviously a good oil, not too delicate, is a must. And if you look for ideas for soups or soups, traditional or creative, look in my SOUPS AND RECIPES and I am sure that you will find inspiration.

The soup of chickpeas blacks and rice is also a good warm dish, suitable for a spring evening. You can follow this recipe for a normal soup with chickpeas, decreasing downtime soaking (12 hours are sufficient) firing both (an hour). Know that regular chickpeas are more starchy than black ones, and then a soup with chickpeas whites will be denser. Of course this dish, rich in carbohydrates and proteins, is vegetarian and vegan. Have a nice day!



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  • 200 grams of chickpeas (black or white) by soaking or 350 grams of chickpeas already soaked
  • 1 Golden onion
  • 1 celery stalk
  • 1 small carrot
  • 120 grams of Arborio or Vialone Nano rice
  • extra virgin olive oil as required
  • Fresh Rosemary, to taste
  • vegetable broth, to taste
  • salt and black pepper, to taste


Carefully wash the beans have soaked, then boil them for an hour and a half in boiling water unsalted and flavored with fresh rosemary. Drain the chickpeas throwing away the cooking water (if you used those blacks will be a beautiful black).

Finely chop onion, carrot and celery and brown them in a pan with extra virgin olive oil, then add the beans and cover with vegetable broth. Chop a little’ rosemary and add to the soup. Season with salt, pepper and, When the chickpeas will boil, add the rice. Cook (adding broth or less depending on the density that you want to get), if necessary adjust salt.

Serve the soup of rice and chickpeas blacks in holsters basting generously with extra virgin olive oil and black pepper. Garnish with a sprig of rosemary and serve. Is’ also excellent warm! Bon appétit!

Black chick pea soup and rice


Black chick pea soup and rice

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Anna maria April 26, 2017 at 13:32

I cooked black lentils Leonforte (delicious!!!) but I did not know
the existence of blacks chickpeas.
As soon as I find them I will buy them now.
A hug,Anna Maria

Ada Parisi April 26, 2017 at 14:54

And I did not know that in Leonforte do those black lentils… you know I'm desperately looking for the black ones of Ustica and I realized that, to try them, I will personally go to pick them up in Ustica??? So I try the lentils and chickpeas you… a dear greeting, ADA

Anna maria April 29, 2017 at 18:24

I went to Syracuse from GUSTOGOURMET STORE to buy black rice and saw the tiny black lentils. I do not know whether they are those of Ustica but they come from Palermo.
This winter are worth trying!
I wanted to also ask if the confit tomatoes can be stored for later use when needed.
a warm greeting Anna Maria

Ada Parisi May 2, 2017 at 11:31

They must try! And then you know that the lentils are also delicious in salads with legumes, spelt, rice and fresh vegetables? So there is no need to wait for winter….I tomatoes they can do and store in refrigerator covered with plastic wrap for 3 days, or cover with olive oil and keep for a week-10 days, no more, otherwise you should follow the procedure for putting the jar sottolio sterilizing etc…. a dear greeting Ada

kitty's kitchen April 26, 2017 at 09:47

I have the right of blacks chickpeas in the pantry and I really like your idea you know?
A big kiss Ada soon!

Ada Parisi April 26, 2017 at 11:17

Hello Elisa! found this recipe I have it in drafts for a year and I remembered her only after seeing the blacks chickpeas in a food… I love the combination with rosemary, It is a childhood memory… a dear greeting, ADA


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