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