Chickpea Soup

Serves: 6

Rowena Kautzer

1 January 1970

Based on User reviews:

55

Spice

45

Sweetness

50

Sourness

38

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

3 tbsps

Olive Oil

2 large

Onion (coarsely chopped)

4

Garlic Cloves (chopped)

1 sprig

Thyme

1 cup

White Wine (dry)

4 cups

Vegetable Broth

1

Kosher Salt

Directions:

1

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

2

Let soak overnight in refrigerator

3

Drain chickpeas

4

Heat oil in a large heavy pot over medium heat

5

Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes

6

Add chickpeas and wine

7

Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes

8

Add broth and bring to a boil

9

Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned

10

Discard thyme sprig

11

Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth

12

Season with salt

13

DO AHEAD: Chickpea soup can be made 1 day ahead

14

Let cool; cover and chill

15

Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes

16

Drain; rinse under cold water

17

Reheat soup

18

Divide soup among bowls and garnish with broccoli and herbs

19

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

20

Let soak overnight in refrigerator

21

Drain chickpeas

22

Heat oil in a large heavy pot over medium heat

23

Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes

24

Add chickpeas and wine

25

Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes

26

Add broth and bring to a boil

27

Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned

28

Discard thyme sprig

29

Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth

30

Season with salt

31

DO AHEAD: Chickpea soup can be made 1 day ahead

32

Let cool; cover and chill

33

Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes

34

Drain; rinse under cold water

35

Reheat soup

36

Divide soup among bowls and garnish with broccoli and herbs