1 hour

cicerchie, 1 cup
extra virgin olive oil
roasted strained tomatoes, 6 oz
garlic, one large minced clove
finely chopped fresh flat-leaf parsley, 2 tbsp
mintl, 6 chopped leaves
homemade light chicken stock (or vegetable option), 1 cup
sea salt
black pepper

For the variation:
quadrucci pasta (see below)
freshly grated Parmigiano Reggiano cheese


Soak cicerchie for 24 hours in 4 cups of water then drain. Put them in a saucepan and pour in enough water to cover cicerchie. Bring to a boil, then lower the heat. Simmer, covered with a lid, until tender. As for the cooking time, check periodically. Also, during cooking, some of the cicerchie wil lose their skin, discars it.
Warm a bit of oil in another saucepan, add garlic and herbs. Cook for a minute or so, until the garlic smells fragrant, then add strained tomatoes and cook for about 8 minutes. Add cicerchie and let cook for 10 minutes, then add the stock plus enough water to make a soup of the desired consistency. Continue cooking for 10 minutes. Add salt and pepper to taste and serve immediately. Serve the soup with lightly toasted slices of bread.

Thanks to: Briciole