Essential: Chunky Chickpea Soup

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* Exported from MasterCook *

 

Chunky Chickpea Soup

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 191

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried chickpeas

2 teaspoons extra virgin olive oil

2 medium onions -- chopped

2 celery stalks -- chopped

(reserve the leaves for the bouquet

garni)

2 medium carrots -- peeled and chopped

3 garlic cloves -- peeled

4 cups vegetable broth

1 bouquet garni containing

6 celery leaves and

1 tablespoon crumbled dried herbes de Provence

1 bay leaf

1/4 teaspoon white pepper

Salt -- to taste

 

Serves 4

 

TOTAL TIME: 2 hours, 30 minutes, not including time to make the broth.

 

TIME TO PREPARE: 30 minutes, including time to saute.

 

COOKING TIME: 2 hours

 

Do AHEAD: you can soak the chickpeas up to 3 days in advance. Refrigerate

until ready to use.

 

REFRIGERATION/FREEZING: refrigerate up to 3 days. Freeze: up to 6 months.

 

Bring 4 cups of water to a boil in a large saucepan. Add the chickpeas and

let the water return to a boil. Cover, and turn off the heat. (If you're

using an electric stove, take the saucepan off the burner, or the water

will continue to boil.) Let the chickpeas sit, covered, for an hour.

 

Heat the oil in a large nonstick saucepan over medium heat. Add the

onions, celery, carrots, and garlic and saute over medium-low heat until

the vegetables have softened, about 12 minutes.

 

Drain the chickpeas and add them to the saucepan. Add the vegetable broth,

bouquet garni, and bay leaf and bring to a simmer over medium-high

heat. Cover, and lower the heat to medium-low. Let the soup simmer until

the chickpeas have cooked through, about 1 hour.

 

Transfer the mixture to a food processor, in small batches, if necessary,

and process in pulses until the chickpeas are well chopped, and the soup is

thick. Take care not to puree it; the soup should be chunky.

 

Return the soup to the saucepan, stir in the pepper, and heat gently over

low heat. Season with salt, and serve hot.

 

Per serving: calories 336, protein 15.8g, carbohydrate 55.2 g, fat 6.9 g,

cholesterol 0 mg, sodium 55 mg, 18% calories from fat. Outstanding source

of vitamin A, folacin . Very good source of vitamins B1, B6, C:

iron. Good source of vitamin B2, calcium, zinc

 

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