gibraltariansoup

Panissa Soup

Name: Panissa Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: gibraltarian
Ingredients: 400 g canned chickpeas (drained); 2 medium carrots (diced); 2 stalks celery (sliced); 1 litre vegetable stock; 3 tbsp olive oil; 2 cloves garlic

A thick, warming chickpea and vegetable soup rooted in Gibraltar's Genoese heritage.

Prep

10 min

Cook

35 min

Servings

Difficulty

Easy

★★★★★

4.5(132 ratings)

#chickpea#soup#vegetarian#Genoese

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About This Recipe

Panissa is a hearty chickpea soup brought to Gibraltar by Genoese settlers. It is traditionally eaten on cold evenings, enriched with whatever vegetables and herbs are on hand, and finished with a drizzle of good olive oil.

Ingredients

Serves 4

400 gcanned chickpeas(drained)
2 mediumcarrots(diced)
2 stalkscelery(sliced)
1 litrevegetable stock
3 tbspolive oil
2 clovesgarlic

Instructions

1
Sauté aromatics
Warm olive oil in a pot, sauté garlic, carrots, and celery for 5 minutes.
2
Add chickpeas and stock
Add chickpeas and vegetable stock. Bring to a boil.
3
Simmer
Reduce heat and simmer 25 minutes until vegetables are tender.
4
Finish
Blend half the soup for a creamier texture. Adjust seasoning and serve with crusty bread.

Pro Tips

→
Partial blending gives a nice thick texture.
→
A squeeze of lemon brightens the soup.

Variations

•
Add spinach in the last 5 minutes.
•
Use bacon for a non-vegetarian version.

Storage

Refrigerate up to 4 days; freezes well.

History & Origin

Panissa reflects the enduring Genoese influence on Gibraltarian home cooking.

Frequently Asked Questions

Can I use dried chickpeas?

Yes, soak overnight and cook for 45 minutes before adding to the soup.

Nutrition Facts

Per serving · 4 servings total

Calories230kcal

Protein9g

Carbohydrates30g

Fat8g

Fiber7g

Protein9g

Carbs30g

Fat8g

Time Summary

Prep time10 min

Cook time35 min

Total time45 min

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Instructions

Sauté aromatics

Warm olive oil in a pot, sauté garlic, carrots, and celery for 5 minutes.

Add chickpeas and stock

Add chickpeas and vegetable stock. Bring to a boil.

Simmer

Reduce heat and simmer 25 minutes until vegetables are tender.

Finish

Blend half the soup for a creamier texture. Adjust seasoning and serve with crusty bread.