Chickpea soup is a perfect first course in fall or winter, when you need some comfort. It’s an extremely economical dish, like all dishes made with legumes, but so good that I never tire of it. Some prefer it with pasta, but I like it as is, maybe accompanied with toasted bread, although short pasta works well too. Prepared with very few ingredients, they must be of excellent quality, even the drizzle of raw olive oil gives our velvety soup the final touch. It’s a soup, so I blended part of the chickpeas, leaving some whole to enrich our soup. However, if you don’t like whole chickpeas, you can omit them and achieve a delicious velvety texture. Let’s get to work and prepare our chickpea soup together.
If you like first courses, here are some recipes to try!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 15 Hours
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
Ingredients for the chickpea soup
- 8.8 oz dried chickpeas
- 1 onion
- 1 carrot
- 6.3 cups vegetable broth
- to taste salt pepper
- 4 tbsps extra virgin olive oil
- 5.3 oz bread
- 4 tbsps extra virgin olive oil
- 1 clove garlic
Tools for preparing the chickpea soup
- 1 Immersion Blender
- 1 Pan
Preparation of chickpea soup
Soak the chickpeas in cold water for about 15 hours. I change the water a couple of times. After the resting time, drain and rinse the chickpeas.
Clean the onion and carrot and chop them coarsely. Sauté them in a pot with extra virgin olive oil. Add the chickpeas and toast them for a couple of minutes. Cover with the vegetable broth.
Cover with a lid and cook until the chickpeas are very soft (an hour and a half on the stove and half the time if using a pressure cooker). Set aside a few chickpeas and blend the rest with a food mill or immersion blender.
Prepare the croutons by cutting the bread into cubes. In a non-stick pan, add a drizzle of oil and the garlic. Add the bread and toast it for a couple of minutes until it is crispy.
Serve the chickpea soup. Add some whole chickpeas, pepper, a drizzle of oil, and some crispy croutons. Serve hot.
Storage
Chickpea soup can be stored in the refrigerator, in a sealed container, for two to three days.
