I am a chickpea fiend. I toss them into salads, puree them into hummus, and bake them until nice and crispy. And, recently, after a lovely dinner at Telepan on New York’s Upper West Side, I was inspired to incorporate chickpeas into soups and stews.
It was their hearty chickpea soup with winter root vegetables which inspired me to do so. The soup was warm, comforting, and full of flavor – the flavor that comes from sweet carrots, starchy potatoes, nutty chickpeas, and likely a rich chunk of bacon. It was precisely the sort of dish I would prepare in my own galley kitchen. And so, I set out to replicate it in my own fashion.
With a bowl of dried chickpeas soaking on the counter top, I began chopping, dicing, and slicing the ingredients, until soon the flavors were melting together in my large stainless steel soup pot. To deepen the flavors, I threw in a bay leaf and the leftover rind from a salty hunk of Parmigiano. And, I sprinkled a touch of ground cumin and a pinch of cayenne pepper. With a drizzle of the black olive oil my parents brought home from Corsica, it was the perfect Sunday supper – a warm, hearty, flavorful soup savored in the comfort of my tiny New York City studio. 
Chickpea Soup
- Total Time: 2 hours 35 minutes
- Yield: 4-6 servings 1x
Description
A warm and hearty chickpea soup infused with the flavors of winter root vegetables and a hint of spice, perfect for a cozy Sunday supper.
Ingredients
- 3 tbsp (45 ml) extra virgin olive oil
- 1 leek, thinly sliced
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup (240 g) dried chickpeas, soaked for four hours and drained
- 8 cups (2 l) water
- 1 bay leaf
- 1 carrot, diced
- 1 potato, diced
- 1 rind of Parmigiano cheese
- 1/2 tsp ground cumin
- Pinch of cayenne pepper
- Salt and pepper to taste
- Black olive oil for drizzling
Instructions
- In a large pot over medium-high heat, sauté the leek, shallot, and garlic in olive oil until softened and almost translucent, about 3 minutes.
- Add the diced carrot and potato, and continue to sauté for another 5 minutes.
- Add the soaked chickpeas, water, bay leaf, and Parmigiano rind to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 2 hours, stirring occasionally.
- Remove the bay leaf and Parmigiano rind. Stir in the ground cumin and cayenne pepper. Season with salt and pepper to taste.
- Serve hot with a drizzle of black olive oil on top.
Notes
- For a richer flavor, use homemade chicken or vegetable stock instead of water.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If you don’t have black olive oil, a good quality extra virgin olive oil will work as well.
- The Parmigiano rind adds depth to the soup, but can be omitted if unavailable.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 12
- Cholesterol: 5
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Frequently Asked Questions
Why does the recipe use a Parmigiano rind in the soup?
The Parmigiano rind simmers in the pot for the full 2-hour cook time, slowly releasing savory umami flavor into the broth without melting or making the soup cheesy. It is removed before serving along with the bay leaf.
Do the chickpeas really need a 4-hour soak?
The recipe calls for 1 cup of dried chickpeas soaked for 4 hours and drained. Skipping the soak risks the chickpeas staying hard even after the 2-hour simmer, since dried chickpeas need the hydration to cook through properly.
What is black olive oil, and what can I use instead?
Black olive oil is a deeply flavored infused oil used here as a finishing drizzle. The notes say a good quality extra-virgin olive oil works just as well if you don’t have the specialty variety.
Can I make this soup ahead of time?
Yes — the notes state the soup keeps refrigerated for up to 3 days and can be frozen for up to 3 months. The notes also suggest using homemade chicken or vegetable stock instead of water for an even richer flavor.
