Chickpea and Vegetable Soup
September 17, 2014 § Leave a comment
The good news: I made you a soup. The bad news: I have very few pictures of this soup. Soup making can be a relaxing, meditative process, and well, I just got lost in it this time around.
So, please take my word for it that this soup is easy to throw together, adaptable to whatever vegetables you have in your fridge or available to you at your farmer’s market or supermarket, and very, very satisfying.
The key is to throw the heartier vegetables that need longer to cook (carrots, brussels sprouts, potatoes, parsnips, etc) in earlier, and add the more delicate vegetables (summer squash, zucchini, green beans, thinly sliced cabbage) in at the end so they stay crunchy. Otherwise, you can follow this recipe very loosely. Don’t like cilantro? Thyme or parsley would be delicious. Don’t have chickpeas? White beans would go nicely here. The recipe that inspired this soup used little pasta shells instead of potato.
Do I even need to mention that this soup freezes well? I think I am a broken record on that front. I did happily discover that just like for my make-ahead yogurt parfaits, jars are the perfect vehicle for transporting this soup to work. No leakage, and it’s easy to pour the soup into a bowl so you can zap it in the microwave.
Here’s hoping you too can get lost in some soup making…it’s good for your brain and your stomach!
Chickpea and Vegetable Soup
Adapted from Food and Wine
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 5 medium carrots, cut into roughly 1/4 inch thick pieces
- 1 celery rib, sliced thin
- 8 new potatoes or other small potatoes
- 1/4 cup cilantro (leaves and stems are fine)
- 4 cups chicken stock
- 3 plum tomatoes, seeded and diced
- 1 bay leaf
- 1 medium zucchini, diced
- 1/2 lb green beans, trimmed and cut into inch-long pieces
- 1 15 oz can chickpeas, drained
- salt and pepper to taste
- 1 batch slow roasted tomatoes, for garnish
- In a large soup pot, heat the olive oil over medium heat. Add the onion and cook until translucent, stirring occasionally. This should take about 8 minutes.
- Add the garlic, carrots, celery, potatoes, and cilantro, and cook over medium heat for about 6-8 minutes, stirring occasionally, until the vegetables start to soften.
- Add the chicken stock, tomatoes, bay leaf, and 3 cups of water.
- Bring to a boil, then reduce to a simmer. Partially cover the pot and simmer for 20-25 minutes, until the vegetables are fork tender.
- Add the green beans and zucchini and simmer for just a few minutes. You want them to retain their crunch.
- Add the chickpeas and season with salt and pepper to taste.
- To serve, ladle soup into bowls and garnish with slow roasted tomatoes (or other ideas mentioned above).