Chickpea Soup

By Tingrin3

Ingredients

• 3-15oz. cans chickpeas, rinsed
• 3 Tbsp. olive oil
• 2 lg. onions coarsely chopped
• 4 garlic cloves chopped
• 1 sprig thyme
• 1/2 cup dry white wine
• 4 cups vegetable broth
• Kosher salt
• 1 bunch broccoli, stems reserved for another use, cut into small flourets
• Flat-leaf parsley and fresh tarragon leaves (for garnish)

Preparation

Step 1

Heat oil in large heavy pot over med. heat. Add onions, garlic, and thyme sprig. Cook stirring occasionally until onions are soft 10-15 mins. Add chickpeas and wine. Bring to a repid simmer, cook until wine is reduced by half, about 2 mins. Add broth and bring to a boil. Reduce heat, cover and simmer until chickpeas are very soft about 30 mins. Discard thyme sprig.
Puree chickpeas with an imersion blender adding water by 1/2 cupfuls if needed until smooth. Season with salt.
Cook broccoli in pot of boiling salted water about 4 mins. Drain and rense under cold water. Divide soup into bowls and garnish with broccoli.