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Italian chickpea soup
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Ingredients
2 tablespoons extra-virgin olive oil, divided, plus more for garnish
1 1 medium yellow onion, roughly chopped
1 medium carrot, peeled and chopped
4 cloves garlic, chopped
2 teaspoons fresh rosemary, chopped
kosher salt
freshly ground black pepper
2 cans chickpeas, drained and rinsed
3 cups chicken or vegetable stock
1/2 lemon, juiced (optional)
Step by step
Warm 1 tablespoon of oil in skillet over medium heat. Add onion, carrot, garlic, rosemary and pinch of salt, cover and cook, stirring occasionally, until tender, about 8 minutes.
While onion mixture is cooling, set aside ¼ cup chickpeas for garnish. Add remaining chickpeas, stock and lemon juice (if desired) to the blender jar. Add onion mixture and secure blender jar.
Turn dial to Speed 1. Slowly increase speed to Max. Blend until completely smooth and rising steam is visible, about 5-6 minutes. Soup should be hot. Season to taste with salt and plenty of pepper.
Serve immediately, garnished with reserved chickpeas, freshly cracked pepper and drizzle of oil.
To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
The lemon adds a subtle bright note to the soup; leave it out for a more traditional version.
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