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Laura Calder’s Chickpea Soup

Laura Calder's Chickpea Soup

 

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ingredients

2
cup dried chick peas
1
medium onion, chopped
1
clove garlic, chopped
1
bay leaf
1
thyme sprig
pinch cumin and paprika, optional
chicken stock or water
Salt and pepper
Olive oil, for garnish
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directions

Step 1

A day ahead, spill the chickpeas into a large bowl, cover generously with cold water, and soak overnight.

Step 2

Drain the chickpeas. Put them in a pot with the onion, garlic, and herbs. Add the pinches of spices if you like. Do not add salt. Cover, just, with chicken stock or water. Bring to a boil, cover, and simmer gently for 40 minutes until tender.

Step 3

Pluck out the herbs. Blend the chickpeas until smooth. Strain (or put through a food mill) into a saucepan. Reheat, taste, and adjust the seasonings. Ladle into bowls and garnish with a dribble of olive oil.

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