Chickpea Soup

Chickpea Soup
I finally caught it—my first cold of the season. What started as a scratchy throat has turned into a full blown foggy head and sniffles, so much for my daily multivitamin. Even though going overboard with zinc & vitamin C and slathering on hand sanitizer didn’t work, I am telling myself I could be in worse shape. I’ve been alternating between tea, oatmeal and soup—anything warm and comforting.

I started out the week with vegan chili, and once it was gone, I whipped up another batch of soup. This time, instead of reaching for a trusty can of tomatoes, I grabbed garbanzo beans to make chickpea soup with rosemary-infused veggie broth. Pureeing half the chickpeas thickened the soup along with the starch from the pasta. Each spoonful was silky and rich and hopefully the cure for my cold.
Chickpea Soup
Chickpea Soup
Adapted from Saveur

Serves 6

3 tablespoons olive oil
1 small yellow onion, roughly chopped
2 celery stalks, roughly chopped
1 carrot, roughly chopped
3 sprigs fresh rosemary, minced
6 cups vegetable stock
1-15 ounce can chickpeas, drained and rinsed
8 ounces cavatelli pasta
Kosher salt and black pepper to taste
2 tablespoons minced fresh parsley
Grated Parmesan for serving

Heat the oil in a large saucepan over medium high heat. Add the onions, celery, carrots and rosemary. Sauté until soft, about 8-10 minutes. Add the stock and chickpeas and simmer for 5 minutes. Scoop out about half the chickpeas and puree in a food processor before returning to the pan. Add the pasta and let the soup simmer until the pasta is al dente, about 10 minutes. Stir in the parsley and top with Parmesan before serving.

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  1. Pingback: Mushroom and Kale Vegetable Soup Recipe (vegan) | Kingfield Kitchen

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