Some just can’t say no to soups. They have the power to warm the hands, the body and, not least, the heart. Everyone has his favorite starting from that of the classic style soups, up to the mixed ones of legumes and cereals. But among all of those, there is one that is above them all: the chickpea soup. Probably the simplest and the most humble but above all the best, IMO. Some say those looking for cuddles actually want chickpeas. Here is my recipe, let me know if you too have warmed the heart.
Dried chickpeas 300g/10oz
White onions 1
Extra virgin olive oil 3 tbsp
Rosemary 2 sprigs
Salt, pepper to taste
Laurel 2 leaves
Vegetable broth 1.5L/6 cups
Tomato sauce 60g / 1.5 cups
Preparation: 10 min
Cooking: 80 min
356 kCal per serving
To prepare chickpea soup, start by soaking them overnight. Pour into a large bowl, cover with water and let rehydrate for at least 12 hours. Next, place a pan with the vegetable broth on the stove to warm up. Meanwhile, drain and rinse the chickpeas with cold water.
Before cooking, clean the leeks: remove the two ends then incise vertically and remove the first two leaves. Cut into thin rounds. Check the celery and remove the outermost fibrous part with the potato peeler. Then chop finely. Continue to clean and chop the onions and carrots. Move to the stove and the saucepan with some extra virgin olive oil, let it heat up and then add the chopped celery, carrots, onions, and leeks. To help the vegetables simmer rapidly, add a little broth and continue cooking for about ten minutes. At this point pour the chickpeas leaving them to simmer on high heat for a few minutes. Add the laurel and rosemary leaves tied with some cooking string (it will facilitate the removal later on). Cover the chickpeas with the hot vegetable broth finally add the tomato puree mix and cover with the lid. Leave to simmer over low heat for about 1 hour, adding broth as needed (some prefer a more liquid soup, others a thicker – stew-like consistency, your choice.
Once cooked, remove the laurel and rosemary bunch and season with salt and pepper before serving to your liking. There it is your chickpea soup ready, accompanied with croutons, or rustic toasted bread.
If you fancy this recipe, you’re gone love the Unordinary French Onion Soup, check it out!
Tips and Storage
You can keep the chickpea soup, sealed in an airtight container and placed in the refrigerator, for a couple of days at most. If it advances it is possible to freeze the soup after cooking. Accompany the soup with fragrant croutons to complete the dish, toasted with garlic butter and sage for an extra kick. If you have chickpeas already boiled you can use twice the indicated dose taking care to reduce cooking times.
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