Name: Chickpea Soup
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil; 2 garlic cloves, smashed; 1/4 teaspoon red pepper flakes; 3 tablespoons chopped fresh parsley; Two 15.5-ounce cans chickpeas, rinsed and drained; 1 teaspoon kosher salt; Pepper; Extra-virgin olive oil for drizzling, optional; French bread, cut into 1-inch slices for serving, optional

Directions

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8m Easy 96%

CLASS

In a large saucepan, heat the oil over low heat. Add the garlic and fry until golden, 1 minute. Add pepper flakes, parsley, chickpeas, salt, pepper to taste and 6 cups of water. Increase heat to medium-high and bring to a boil. Lower the heat to medium, cover, and simmer 20 minutes. Remove half the chickpeas and mash. Return the mashed chickpeas to the saucepan and continue to simmer for 10 minutes. Taste and add more salt and pepper if necessary. Drizzle with olive oil and serve with bread.

Cook’s Note

This recipe is so versatile. It is great as a soup alongside a hunk of bread or even with cooked pasta added at the end. You can drain excess water and serve the chickpeas as a side dish rather than a soup.

Chickpea Soup is adapted from “Beekman 1802, A Seat at the Table: Recipes to Nourish Your Family, Friends, and Community” © 2017 by Brent Ridge & Josh Kilmer-Purcell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.