Chickpea Soup
This chickpea soup is a hearty and satisfying dish perfect for any occasion. The creamy texture of the pureed chickpeas, combined with the aromatic flavors of onions, garlic, and thyme, creates a comforting and flavorful soup. Topped with vibrant broccoli florets and fresh herbs, this dish is as visually appealing as it is delicious. Enjoy a bowl of this cozy soup to warm your body and soul.
— Constant Cookbook
Ingredients
- 1 1/2 dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
- 3 olive oil
- 2 large onions, coarsely chopped2
- 4 garlic cloves, chopped
- 1 sprig thyme
- 1/2 dry white wine
- 4 vegetable broth
- Kosher salt
- 1 bunch broccoli, stems reserved for another use, cut into small florets
- Flat-leaf parsley and fresh tarragon leaves (for garnish)
Instructions
- If using dried chickpeas, place in a medium bowl and add cold water to cover by 2-inch. Let soak overnight in refrigerator. Drain chickpeas.
- Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
- Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD: Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
- Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
- Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.
Yield
6 servings
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