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
Units
Scale
- 3 tbsp 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