The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Chickling pea soup


500 g well-soaked chickling peas (16 hours)
1 carrot
1 stick of celery
1 potato
1 onion
200 g rice
100 g cherry tomatoes
extra virgin olive oil
grated Roman pecorino cheese

After soaking the chickling peas, cook them for 3 hours. Fry the minced onion, carrot, celery and 1 potato in pan; cook it for a few minutes, then add the tomatoes.
Pour the chickling peas on top of the browned vegetables, add some cooking water, add salt when the soup is cooked and sprinkle with grated pecorino cheese before serving.