Cisrà (chickpea soup Vercelli-style)
- baking soda
- all-purpose flour
- extra virgin olive oil
- dried mushroom
Put the chickpeas, previously soaked in water and baking soda, into a pot adding one or more spoonfuls of white flour and extra virgin olive oil. Mix to make the flour stick to the chickpeas without forming lumps. Add some sage leaves, warm water and the previously soaked mushrooms. Salt to taste and leave to cook for some hours over a low heat without ever mixing and making sure it boils constantly. Separately, boil some haricot beans to be added at the end. Once the cooking is finished, serve with toasted croutons.There is a variant of this recipe. While cold, at the start, add some pork chops, rinds and also a sausage to the stock. Cook everything together with the chickpeas. When the soup is cooked to perfection, add finely-diced onion, carrots, celery, and Swiss chard or spinach. Continue to cook for 30 minutes with the addition of the haricot beans and serve with toasted bread croutons.