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 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.
Deborah Mele 2012
- 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
- Extra Virgin Olive OIl
- Cracked Black Pepper
- 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.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 354 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 107mg Carbohydrates: 51g Fiber: 14g Sugar: 10g Protein: 15g