Chickpea Soup

Here’s a hearty and soothing soup to make on a cold, winter day. it is still cold here in Denmark. So I made this soup to warm myself and my husband. It is, however, getting lighter. The sun sets around five in the afternoon, so there is hope.

 

 

 

 

 

 

 

 

 

 

 

CHICKPEA SOUP WITH BROCCOLI

6 servings

1½ cup dried chickpeas or three 15 oz. cans chickpeas, rinsed

3 tbsp. rapeseed oil

2 large coarsely chopped onions

4 chopped garlic cloves

1 sprig of thyme

½ cup of white wine

4 cups vegetable broth

kosher salt and freshly ground pepper

1 bunch broccoli, stems reserved for another use, cut into florets

Garnish: 6 tbsp. sour cream

To prepare the chickpeas,  if using dried chickpeas, place in medium bowl and add cold water to cover by 2 inches. Let soak overnight in refrigerator. Drain chickpeas.

To cook  soup, heat oil in a large heavy pot over medium heat. Add onions, garlic and thyme sprig; Cook, stirring occasionally, until onions are soft. Add chick peas and wine. Bring to a rapid simmer; Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1½-2 hours for dried chickpeas or about 30 minutes for canned. Discard thyme sprig. Purée chickpea mixture, adding water by ½ cupfulls if needed until smooth. Season with salt and pepper.

To make  broccoli, cook in a large pot of boiling salted water until crisp tender about 4 minutes. Drain; rinse under cold water.

To serve soup, divide soup among 6 warmed bowls and garnish with broccoli and sour cream. Serve with warm crusty bread.

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