Soup of chick-peas and pork ribs

October 28, 2011


  • 600 g dried chick-peas
  • 700 g pork ribs (with their meat!)
  • 4 medium-size potatoes
  • 2 onions
  • a stem of celery
  • one carrot
  • some rosemary
  • a spoon of tometo sauce
  • extra virgin olive oil
  • salt


First of all, put the chick-peas in cold water with some sodium bicarbonate and leave them there one night. The day after, put them in a pot with three or four liters of water and let them cook.

While they cook, fry lightly the onions, the celery, the carrot, the rosemary in a little olive oil. If necessary, skim the chick-peas in the pot.

After the chick-peas have cooked for around two hours, add in the pot the fried vegetables, the potatoes (peeled but not cut), the ribs (8 to 10 cm long) and the tomato sauce.

Cook the whole for around two hours again, until the chick-peas are fully cooked. Before serving hot, squash the potatoes with a spoon and a fork and, if necessary, add salt.

Photo Credits: Il Gambero Rosso