Chickpea Soup

Ingredients for Chickpea Soup

• 350ml dried chickpeas, or 3 425g cans chickpeas, rinsed

• 3 tablespoons olive oil

• 2 large onions, coarsely chopped

• 4 garlic cloves, chopped

• 1 sprig thyme

• 120ml dry white wine

• 4 cups 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)

How to make Chickpea Soup

If using dried chickpeas, place in a medium bowl and add cold water to cover by 2". 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.