Zuppa di Ceci

A warming Sicilian chickpea soup with garlic, rosemary, and a finishing drizzle of fruity olive oil.

Ingredients

• 400g ground pork
• 400g fresh lasagna sheets
• 1 tbsp sliced shallots
• 1 1/2 tsp grated nutmeg
• 3 tbsp extra-virgin olive oil
• 1 cup eggplant, sliced
• a handful of fresh basil, chopped
• Parmesan cheese, for serving
• 1 cup vegetable stock
• 1 1/2 tsp dried oregano

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the sliced shallots and minced garlic gently until soft and fragrant.

2. 2

   Stir in the red pepper flakes and cracked black pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the sea bass fillets and eggplant, stirring well to coat everything in the spiced base.

4. 4

   Pour in the dry white wine, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the sea bass fillets is tender, about 40 mins.

6. 6

   Stir in the fresh lasagna sheets and continue simmering for a few minutes more, until heated through.

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