Laura Calder's Chickpea Soup

  • serves 0


112 Ratings
Directions for: Laura Calder's Chickpea Soup


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.

See more: Soup, Herbs, French, Appetizer, Side, Beans

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