Summer Chickpea Soup

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.

Buon Appetito!
Deborah Mele 2012

Summer Chickpea Soup

A satisfying and delicious soup made from dried chickpeas.

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:

  1. In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender.
  2. Add the rest of the ingredients and bring to a boil.
  3. Reduce the heat to low, and cook for 30 minutes.
  4. 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)
  5. Serve the soup just warm with a drizzle of extra virgin olive oil and a sprinkling of cracked black pepper.