Summer Chickpea Soup

June 26, 2012 / No Comments

I have been on a chickpea roll lately here in my farmhouse kitchen in Umbria. I have discovered the joys of cooking a big pot of dried chickpeas early in the week, and then I use them in everything from salads, in pasta dishes, or in soups like this one throughout the week. I call this my “summer” chickpea soup because although it is a hearty soup you might think would best be served in the fall, we serve it just barely warm in the summer, with just a drizzle of our own extra virgin olive oil on top. It is satisfying and delicious and just the thing on a warm summer day.

You could also add any of your summer vegetables in this soup if you desired as I often throw in some chopped zucchini, or even sweet peppers. Every once in a while when we’ve had a really busy day and I am not up to cooking a big dinner, I’ll serve this soup on top of slices of grilled crusty bread along with a big mixed salad which makes a great meal.

Why Healthy

Tomatoes are an excellent source of vitamins A and C and a good source of vitamin K and potassium. Tomatoes are widely known for their outstanding antioxidant content, especially the concentration of lycopene.
Chickpeas are a fat free source of protein, are high in fiber & B vitamins.

Summer Chickpea Soup

A hearty bean based soup for summer.

Yield: Serves 6

Prep Time: 10 mins

Cook Time: 35 mins

Ingredients:

2 Tablespoons Olive Oil
1 Large Onion, Peeled & Finely
4 Garlic Cloves, Minced
2 Carrots, Trimmed & Finely Chopped
2 Stalks Celery, Finely Chopped
3 Cups Water
Salt & Pepper
1 Teaspoon Dried Oregano
1/4 Cup Chopped Fresh Parsley
6 Cups Cooked Chickpeas (or 3 (14 Ounce) Cans)
1 (14 1/2-ounce) Can Diced Tomatoes
To Serve:
Extra Virgin Olive OIl
Cracked Black Pepper

Directions:

In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender.
Add the rest of the ingredients and bring to a boil.
Reduce the heat to low, and cook for 30 minutes.
Use a hand wand and puree about half the soup in the pot leaving half for texture.
(Or put a cup or two at a time in the blender)
Serve the soup just warm with a drizzle of extra virgin olive oil and a sprinkling of cracked black pepper.