Chickpea Soup
A creamy, hearty soup made with tender chickpeas and aromatic vegetables, finished with crisp-tender broccoli florets and fresh herbs. This vegetarian soup combines the earthy flavors of chickpeas with white wine and vegetable broth for a comforting meal.
Ingredients
- •1½ cups chickpeas
- •3 tablespoons olive oil
- •2 large onions
- •4 cloves garlic
- •1 sprig thyme
- •½ cup dry white wine
- •4 cups vegetable broth
- •to taste Kosher salt
- •1 bunch broccoli
- •to taste herbs
Cooking Instructions
- 1.
If using dried chickpeas, place in a medium bowl and add cold water to cover by 2". Let soak overnight in refrigerator. Drain chickpeas.
720 min
- 2.
Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas 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, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
120 min
- 3.
Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD: Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
15 min
- 4.
Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
4 min
- 5.
Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.
5 min
