Chick Peas with Pork Rinds Soup – Minestra di Ceci con le Cotiche

Chick peas with hog rind

Ceci con le Cotiche

Soup made with chick peas and potatoes,  flavored with pork  rinds.  A robust and satisfying meal that won’t dig deep into your pocket.  A dish found in the poorest ghettos in many parts of the world.  The ingredients may vary a little.  Here is the Italian version.


Minestra di Ceci con le Cotiche


1/2 pound (250 grams) of pork rind

1 pound  (500 grams) of dried chick peas, soaked overnight

1 smoked pork bone

1 spring of fresh rosemary

2 tablespoons olive oil

3 garlic cloves, crushed

2 onions , chopped

2 tablespoon fresh basil, minced

2 tablespoon parsley, minced

2 bay leaves

1 pound potatoes, peeled and cubed

1  pound ( 400 grams ) can of peeled, diced tomatoes

Salt and pepper



The night before preparing the soup, wash the chick peas, cover with water, add a pinch of baking soda, soak overnight.   The next morning drain the chick peas, rince with fresh water.  Put the olive oil in a large heavy pot on  medium heat.  Add the onions and saute them until transparent. Add garlic, rosemary basil and parsley, continue to saute until parsley and basil are wilted.  Add chick peas, pork rind, smoked bone, tomatoes, potatoes and bay leaves; cover generously with water.  Add salt and pepper to taste.  Bring to a boil, then reduce heat to simmer.  Cover with lid; cook until peas are tender ( about 3 hours).  Remove pork rind.  Rinse it under cold water.  Cut into 1 inch squares and return it to the pot.  Adjust salt and remove sprig of rosemary and  bay leaves, then serve.

Yields: 10 servings