Ciccimmaretati
Ciccimmaretati, literally "married chickpeas", is a soup of mixed legumes and cereals from the Cilento farming tradition. A humble dish that brings together in a single pot all available legumes and cereals, creating a hearty and nutritious meal.
It is the essence of the Mediterranean Diet, a UNESCO World Heritage tradition born right here in Cilento.
Preparation
- 1
The evening before, soak chickpeas, beans, and cicerchie separately in cold water for at least 12 hours.
- 2
Drain the legumes and place them in a large pot with plenty of cold water. Add the bay leaves.
- 3
Bring to a boil and cook over low heat for approximately 1 hour.
- 4
Add spelt, wheat, and lentils (which do not require soaking) and continue cooking for another 45 minutes.
- 5
At the end of cooking, add salt and let rest for 10 minutes covered.
- 6
Prepare the dressing: warm the olive oil with garlic and red chili pepper until golden.
- 7
Serve the soup in deep bowls, drizzling a tablespoon of infused oil over the top.
Chef's Tips
Do not salt the water at the beginning: salt would harden the legume skins. Add it only in the last 15 minutes. The soup tastes even better the next day.