- 4
- 120 mins
Ingredients
- 1 1/2 cups chickpeas, soaked overnight in water to cover if time allows (see below for variation with canned chickpeas)
- 5 cloves garlic, peeled and cut in slices
- 3 sprigs rosemary or thyme
- 1 medium to large carrot, peeled and cut in small dice
- 1 celery stalk, peeled and cut in small dice
- 1 medium onion, peeled and cut in small dice
- Salt and freshly ground black pepper
- 1/2 pound sausage, grilled or broiled and cut into thin slices (optional)
- 1 teaspoon minced garlic
- 1 tablespoon extra-virgin olive oil, or to taste
Preparation
Step 1
1. Combine the chickpeas, sliced garlic, and herbs in a large saucepan with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, partially covered, for at least 1 hour, or until fairly tender. Add additional water if necessary, and skim any foam that arises to the top of the pot.
2. Scoop out the herbs and add the carrot, celery, onion, salt, and pepper to the pot. Continue to cook until the chickpeas and vegetables are soft, at least another 20 minutes. Remove about half the chickpeas and vegetables and carefully puree in a blender with enough of the water to allow the machine to do its work. Return the puree to the soup and stir; reheat with the minced garlic, adding additional water if the mixture is too thick.
3. Stir in the sausage and cook a few minutes longer. Taste and adjust seasoning, then serve, drizzled with the olive oil.
If using canned chickpeas: Rinse 4 cups chickpeas and combine with 6 cups of chicken or vegetable stock and the vegetables as in step 1 above. Cook until the vegetables are tender, then proceed as above.