Laura Calder's Chickpea Soup
- prep time 0 min
- total time 0 min
- serves 0
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
1. A day ahead, spill the chickpeas into a large bowl, cover generously with cold water, and soak overnight.
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.
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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