Try puréeing this soup for more formal dinners and serve with sautéed shrimp as a garnish. Keep in mind; you’ll have to start this soup the night before to rehydrate the chickpeas.
Serves: 8Hands-on: 15 minutesTotal: 3 hoursDifficulty: Easy
- ½ cup extra-virgin olive oil
- 2 large onions, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 medium carrot, peeled and finely chopped
- 1 stalk celery, ends trimmed and finely chopped
- 3 bay leaves
- 1 tsp. sweet paprika
- 1 Tbsp. fresh thyme leaves
- 2 cups dried chickpeas, soaked overnight in water to cover and drained
- ¼ cup chopped fresh parsley
- ½ large lemon, sliced
- 8 cups chicken stock
- 2⅓ tsp. salt
- ½ tsp. ground black pepper
- 1 tsp. dried oregano
- In a large pot over medium heat, add the oil and heat for 30 seconds. Add onions, garlic, carrot, celery, bay leaves, paprika, and thyme. Reduce heat to medium-low and cook for 15 minutes or until the vegetables are softened.
- Add the chickpeas, parsley, lemon, and stock. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and partially cover (leave the lid slightly ajar). Cook 2½ hours or until the chickpeas are tender and the soup is thickened. Season with salt and pepper.
- Remove bay leaves and serve hot with a sprinkle of oregano on top.