Chickpea Soup in the Style of Molise- Italian Zuppa alla Molisana

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Chickpea Soup in the Style of Molise- Italian Zuppa alla Molisana 

 

2 cups dried chickpeas, soaked overnight

3 tbsps. olive oil

1 medium onion, thinly sliced

2 cloves cruched garlic

6 slices Italian bread, toasted

4 eggs, beaten

16 ozs. mozzarella cheese, sliced

2/3 cup grated parmesan cheese

 

Rinse the soaked chickpeas, put them in a pot, cover with water and bring to a

boil.

Reduce to a simmer and cook 45 minutes, until the chickpeas are tender.

Drain the chickpeas and reserve the liquid.

In a skillet, sauté the onion in the oil until soft, about 5 minutes, add garlic

and saute a minute more.

Add the chickpeas to the onions and cook about 5 minutes, stirring frequently.

Add 1 cup of the reserved liquid and cook 10-15 minutes or until the liquid is

reduced by half.

Preheat oven to 375 degrees. Grease a 9x13 " baking dish.

Dip the bread into the eggs and place in the bottom of the baking dish.

Add 1/2 of the chickpeas, 1/2 of the mozzarella, 1/2 of the parmesan, and 1/2 of

the remaining liquid.

Repeat the layers.  Bake for 25 to 30 minutes. Serve in soup bowls with a slice

of bread in each. Serves 4 to 6.