A large warm bowl of chickpea soup is a must for at least one wintery night. It is an all-in-one dish that can be made by anyone who knows how to turn the stove on, and the easily available ingredients make it even more effortless and convenient. It is also an incredibly flexible dish that fits multiple taste palettes and caters to all kinds of days, be it bad, good, cold or rainy; this recipe will not fail you. Refined flavours, smooth texture of the chickpeas and fresh herbs make this an absolute delight.
Chickpea Soup Recipe
- 1.5 cups of dry chickpeas/ 3, 15-ounce cans of chickpeas rinsed
- olive oil (3 tbsp)
- 2 roughly chopped onions
- 4 garlic cloves
- sprig thyme
- 1/2 cup of dry white wine
- 4 cups of vegetable broth
- Some fresh tarragon and basil leaves for garnishing
- To make this recipe quicker, use canned and rinsed chickpeas and they save you cooking time, however if you’re starting with dry chickpeas, soak them overnight in water before starting to cook.
- Heat some olive oil in a large heavy pot and add onions, garlic and thyme sprig. Stir occasionally.
- After the onions are brown and soft, add the chickpeas and wine and bring to a gentle simmer; cooking it until the wine is reduced by half.
- Add your vegetable broth to the pot and bring to a boil before covering and cooking until the chickpeas are mash-able and soft.
- It takes 2 hours for dried chickpeas and 30 minutes for canned.
- Remove the sprig thyme.
- With the help of an immersion blender, blend the chickpea soup until smooth. For this, separate the soup into batches and add water as per your desired texture.
- This soup is generally served with vegetables that have a little bit of a bite to them. Specifically broccoli or cauliflower.
- To make this the traditional way, boil some water in a pot and add salt and broccoli florets until they are crisp-tender. Drain and rinse under iced water.
- While serving, add fresh tarragon and basil leaves to the soup for garnish and serve as it is or with flatbread and boiled wild rice.
- A refreshing salad and some breadsticks may also accompany the soup well.
Tips & Tricks
- As mentioned before, chickpea soup is a very flexible dish. A Moroccan style would include richer flavours, more heat, zest from limes and freshness from parsley and coriander.
- Whereas an Italian chickpea soup is more subtle with celery, carrots and of course the Italian staple, pasta.
- You can make it with smoked chickpeas for a fuller taste, or make it healthier with added lentils, vegetables and herbs.
- It is the perfect comfort food for colder days, a blanket and your favourite movie. Ideal for a lazy day-in and for family meals. You can compromise with the flavours according to the person eating it; make it hot and spicy, full and crisp with vegetables or subtle and creamy. A versatile dish but still having the capability to impress. Make it today!
Two cups of this hefty soup is worth 421 calories. It contains a lot of vitamin A, vitamin C, manganese, potassium, dietary fiber and healthy fats.