Recipe courtesy of Brent Ridge
and
Josh Kilmer-Purcell
Chickpea Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 218
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 280
- Total: 45 min
- Active: 10 min
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
- 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.