While waiting for Spring, we Danes like to eat soup in order to keep warm. What could be better than to eat Chickpea Soup with Broccoli. A small portion (100 grams)of chickpeas can supply us with 20 grams of protein and a 100 grams of broccoli can supply half of our daily requirement of vitamin A, all of our vitamin C and almost 10 percent of our iron. A diet with one of more daily servering of broccoli helps protect against cancer. This is a easy and inexpensisve Soup.














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 make the soup 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 the 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 chicskpeas 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 minures for canned. Discard thyme sprig. Purée chickpea mixture, adding water by ½ cupfuls if needed until smooth. Season with salt and pepper.

To make the 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.


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