Description
Hearty and flavorful, this Italian black chickpea soup is perfect for a cozy night in. Simple ingredients create a deeply satisfying bowl.
Ingredients
Units
Scale
- 1 cups (237 ml) dried black chickpeas (ceci neri)
- 3 cups (700 ml) water
- 1 tbsp (23 ml) extra-virgin olive oil, divided
- 1 medium shallot, minced
- 1 clove garlic, minced
- 1 cups (240 ml) chicken or vegetable broth (preferably homemade)
- 1 bay leaf
- 1 piece of kombu (2-inch / 5-cm, optional but recommended)
- 1/2 tsp fine sea salt, plus more to taste
- 1 small leek, white and light green portion, sliced into thin half moons
- 1 tsp finely chopped rosemary needles
- A pinch of freshly ground black pepper
Instructions
Preparing the Chickpeas
- Rinse the chickpeas and soak them overnight in 3 cups (700 ml) of water.
Making the Soup
- Transfer the chickpeas and soaking water to a saucepan and bring to a boil over medium heat. Continue boiling for 8-10 minutes, then reduce the heat.
- Meanwhile, heat ½ tablespoon of olive oil in a skillet. Add the minced shallot and cook until softened, stirring often. Add the minced garlic and cook for a couple more minutes. Remove from heat.
- Warm up the broth until hot. Skim any foam from the chickpea water and add the shallot, garlic, hot broth, bay leaf, and kombu (if using).
- Bring back to a boil, then lower the heat and simmer, covered, until the chickpeas are tender.
- Halfway through the chickpea cooking time, prepare the leek. Clean and slice it into thin half-moons. In another skillet, warm the remaining 1 tablespoon of olive oil. Add the leek and rosemary, cooking until soft.
- Once the chickpeas are cooked, stir in the leek mixture. Adjust seasoning with salt and pepper.
Finishing the Soup
- Ladle one cup of the soup into a blender or immersion blender cup. Blend until creamy and return to the saucepan.
- Use the immersion blender to briefly process the soup, creating a mixture of textures.
- Taste and adjust the seasoning as needed.
Notes
- For a richer flavor, toast the chickpeas in a dry pan for 5 minutes before soaking.
- If you don’t have kombu, you can omit it or substitute with a piece of dried seaweed.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days. It will thicken as it cools.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 15
- Protein: 15