On a cold winter afternoon, when the wind becomes sharper and the sunlight fades, chickpea soup stands as a refuge of warmth and substance, perfect for warming hearts and bodies. This rich dish, typical of the Marche region, is distinguished by its hearty consistency and the enveloping flavor of chickpeas, which harmoniously blend with the aroma of cured ham and the robust taste of pork ribs. The preparation begins with careful rehydration of the chickpeas, which, thanks to the use of baking soda, become particularly tender, allowing for even cooking and a creaminess that makes the soup irresistible. The Marche region, with its deep-rooted culinary traditions, offers various versions of this dish, but the combination of fresh ingredients like escarole and celery, along with a sauté of onion, garlic, and parsley, is what makes it unique. This dish is not just a simple comfort food; it is perfect for a family lunch, perhaps accompanied by toasted bread crostini and a sprinkle of pecorino, which adds a touch of savoriness and character. Chickpea soup is also well-suited for special occasions, such as a Sunday lunch, where the warmth of the kitchen mingles with the aromas of local traditions. With its richness and enveloping flavor, this soup is not just a dish to savor, but a true celebration of Marche cuisine, inviting everyone to gather around a table and share moments of authentic conviviality.

Soak the chickpeas for a day and a night with baking soda (about one tablespoon). Chop an onion, sprigs of parsley, a clove of garlic, and the ham, then sauté in a pan with oil and butter; then add the chickpeas and after a couple of minutes, add three liters of cold water. Raise the heat and add the stalk of celery, three torn leaves of escarole, and pieces of pork ribs, seasoning with salt and pepper. Continue cooking on low heat for three hours to reduce the water by half. Serve in bowls where slices of toasted bread have been placed at the bottom. On each plate, sprinkle a tablespoon of grated pecorino cheese.