9.20.2009

chickpea soup

chickpea soup Chickpea soup sounds terrible, and doesn't really look all that appetizing. But it is one of my all time favourite soups, and oh so good in so many ways. I discovered my addiction, thanks to Laura Calder. I have been making this soup in gigantic batches with tonnes of paprika, and been enjoying its deliciousness for over a year. I love this soup because it's beyond incredibly easy. Essentially, the chickpeas, onions, and garlic get plunked in a pot, and covered with liquid. It could even be made in the slow cooker. Then heat, wait, and eventually, purée. The most time consuming part is getting the chickpeas puréed at the end to create a beautifully silky product. If you're looking for an inexpensive meal, it doesn't get much cheaper than this. I figure it might be around fifty cents to perhaps a dollar per serving, depending. Of course, the best part of this soup is the taste. Considering just how simple this soup is, it is incredibly fantastic, and even a bit unexpected. It has the nuttiness of the chickpeas, plus the grassy notes of extra virgin olive oil, and then the sparkle of paprika. It just fills you up, and satisfies, all in one. I often freeze it and take it for lunch many days of the week. It is just perfect; healthful, filling, and tasty. Chickpea Soup Adapted from Laura Calder (7-8 servings, for a filling lunch) 2 large or 3 medium onions 4 cloves of garlic 6 cups of dried chickpeas 6 cups of chicken or vegetable stock, plus water (homemade with bits of thyme is extra nice) bay leaf 1 tbsp paprika, plus more for sprinkling extra virgin olive oil salt 1. Peel and chop the onions and garlic (since it is going to be puréed, it can be a very rough chop). 2. In a large stockpot, combine the onions, garlic, chickpeas, stock, bay leaf, and enough water to cover. Don't worry if you add too much water, as you will need more later. 3. Bring to a boil, then lower, and simmer. Continue to simmer until the chickpeas are cooked. Make sure they are not at all hard, or the soup will not be as silky as desired. 4. Remove the bay leaf. 5. Let the soup cool. 6. Using a hand blender, or blender (I prefer for large batches), purée the soup. More water will need to be added, to get it silky smooth. If using a blender, transfer the soup to a large bowl, so that the seasonings can be adjusted. 7. Stir in the paprika, a few good glugs of olive oil, and adjust the seasoning. 8. To serve, garnish with additional paprika and extra virgin olive oil.

28 comments:

zerrin said...

If it's chickpeas, it does sound so appealing for me. I love it in such dishes, so heart filling. I make a similar dish so often, and besides paprika, I add some cumin.

gail said...

zerrin - cumin is great too! Thanks for the reminder, I have added it to this soup, but not for awhile. Great idea :)

Jenn said...

I love creamy it looks. I'm so glad fall is here. Soups are definitely my favs.

Sparkyflute said...

great recipe pinky...i'll give it a try

gail said...

Let me know how it goes! Smoked paprika would also be fantastic.

Sippity Sup said...

actually I think chickpea soup sounds (and looks) marvelous! GREG

RamblingBabushka said...

Ohh, I will have to try this. I adore chickpeas and this looks delicious! Simple is pretty. Fussy is, well, it just ends up being fussy in both flavor and appearance. :)

The Hungry Mouse said...

Ya know...it's 12:30 in the morning. I'm just about to go to bed, and now I'm starving! :D This looks fabulous!

+Jessie

Regina said...

This looks great! Do you think it can be adapted using canned chickpeas? It would speed the cooking time up and I wouldn't have to wait so long for it!

Cajun Chef Ryan said...

I bet it is a great soup, love hummus so not surprising that this would be a great recipe too!

gail said...

Regina - in theory, except that the onion and garlic flavour the chickpeas, and the onion and garlic also become much more mellow when poached for that length of time.

Jessica said...

Cute blog! :)

gail said...

Thanks Jessica!

René said...

When you say "dried chickpeas" do you mean drained and patted dry from a can or dry chickpeas? The soup looks great and I definitely want to give it a try.

gail said...

Rene - by "dried chickpeas", I mean not cooked; the canned ones are cooked. They are often found in a "bulk" dried goods aisle at the store, or in an aisle with bags of grains, lentils etc. Good luck!

Anonymous said...

This sounds delicious,I really want to make it! Don't you soak the chickpeas before adding them to this recipe?
Sophie

Hi! I'm Shanna. said...

I'm giving this a try - right now. Starting to think the last commenter was right though - should have soaked the bean first. We'll see.

Viagra Online said...

This soup looks so thick it'll be perfect to add on a piece of meat. yummy it sounds really good.

viagra online said...

According with wikipedia, Chickpeas are high in protein and one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle Eastm so I won't eat something like that, because I am silly/fat guy who loves the burgers! 2j3j

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