Chickpea Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 bunch Swiss chard or Tuscan kale, center stems removed
3 tablespoons olive oil, plus EVOO to pass at the table and for drizzling
2 carrots, peeled and diced
1 large onion, chopped
3 - 4 small ribs celery from the heart, chopped
3 tablespoons chopped rosemary
2 - 3 large cloves garlic, chopped, plus 1 large clove garlic, halved
1 jalapeņo chile pepper, finely chopped, or 1 tsp. crushed red pepper
Salt and pepper
4 cups chicken or vegetable stock
2 15 1/2 ounce cans chickpeas
1 28 ounce can whole tomatoes, preferably San Marzano, diced or crushed by hand
4 slices crusty Italian or peasant bread
Flaky sea salt (optional)
Minced red or white onions, for garnish
Grated Parmigiano-Reggiano cheese, for garnish
|
|
Directions: |
Directions:In a food processor, pulse the chard until finely chopped. Transfer to a medium bowl, rinse out the food processor and return it to the base.
In a soup pot , heat 3 tbsp. olive oil, three turns of the pan, over medium-high. Add the carrots, chopped onion, celery, rosemary, chopped garlic and chile; season with salt and pepper. Cover, reduce the heat to medium and cook, stirring occasionally, until the vegetables are tender but not brown, 7 to 8 minutes.
Stir in the stock, chickpeas and tomatoes. Transfer half the soup to the food processor and coarsely puree. Return to the pot and stir in the chard; season. Simmer, stirring often, until the flavors blend, about 5 minutes.
Preheat the broiler. Toast the bread under the broiler until charred, about 2 to 3 minutes per side. Rub the toasts with the halved garlic clove, drizzle with EVOO and sprinkle with sea salt. Place 1 toast in each soup bowl and top with soup. Garnish with the raw onion and cheese. Pass more EVOO at the table for drizzling. |
|
Number Of
Servings: |
Number Of
Servings:4 servings |
|
This recipe for Chickpea Soup is from