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Laura Calder's Chickpea Soup

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Laura Calder's Chickpea Soup

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Recipe summary

Preparation time:
Cooking time:
Yield: 0

Ingredients

  • 2 cups 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

Directions

  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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