Last week I saw a recipe for chickpea soup on Seattle Times and it sounded like a tasty recipe, with a few changes. I cut back the olive oil and salt called for and changed a few things, along with taking it vegan. The results were delicious. Again, we are having yet another cold and rainy day so this sounded like a wonderful dinner! If one was doing vegetarian I am sure the Parmesan cheese rind would make it even better…sigh!
Chickpea Vegetable Soup
- 1 pound dried chickpeas, soaked overnight and drained
- 1 tsp dried rosemary, crumbled
- 1 Tbsp sliced dried garlic (or 3 cloves thinly sliced)
- 1 bay leaf
- 1/4 cup extra virgin olive oil
- 14.5 ounce can organic diced tomatoes
- 1 cup organic carrots, peeled and sliced into ¼-inch rounds
- 1 cup organic celery, diced
- 1 medium sweet onion, peeled and diced
- 1/4 tsp kosher salt
- ¼ teaspoon black pepper
Spread the chickpeas out and pick over them, making sure there is no field debris left. Rinse well and put in a large container, cover with clean water and leave to soak overnight.
Drain the soaked chickpeas and put into a stockpot. Add the rosemary, garlic, bay leaf, olive oil and 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for an hour.
Add the tomatoes, carrots, celery, onion salt and pepper. Bring back up to a simmer, cover loosely and turn to low, and simmer until the vegetables are soft, about 30 minutes longer.
Season the soup to taste and ladle into bowls.
Makes 1 very large pot of soup that chills and reheats nicely. It is very thick though but also would make an excellent sauce over rice instead.