Everything you’ll need to make Chickpea Soup

  • 500 g chickpeas
  • 1/3 cup olive oil
  • 1 clove garlic
  • 2 medium onions, finely chopped
  • 1 leek, finely chopped
  • 1 grated carrot
  • 1 can diced tomatoes
  • 300 g macaroni pasta
  • Salt
  • Pepper
  • For serving: Lemon

Instructions:

  1. Soak the chickpeas in plenty of water in a bowl the day before.
  2. Drain and boil them in a pot with plenty of water until tender. Cook over medium heat so they don’t break apart.
  3. While the chickpeas cook, heat half the olive oil in a pot and sauté the smashed garlic for 1 minute, then remove it.
  4. Add the chopped onions, leek, and grated carrot to the hot oil, cooking until softened but not browned (about 2-3 minutes).
  5. Add the tomatoes, chickpeas, and enough reserved chickpea water to cover the ingredients. Season with salt and pepper, then simmer for 20 minutes.
  6. If the soup gets too thick, add warm water to keep it soupy.
  7. Blend 1/2 cup of the chickpeas with some soup liquid until smooth, then stir this back into the pot.
  8. Allow the soup to simmer for a couple more minutes before adding the remaining olive oil, lemon juice, and adjust seasoning.
  9. If using, add the small pasta during the last 6-7 minutes of cooking and stir.
  10. Ensure the soup has enough liquid for the pasta to cook; add more water if needed.
  11. Serve the chickpea soup in deep bowls with a squeeze of lemon on top.

Enjoy!

Source: Argiro Barbarigou