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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To save time, use canned chickpeas instead of dried. Ingredients:
1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed |
3 tablespoons olive oil |
2 large onions, coarsely chopped |
4 garlic cloves, chopped |
1 sprig thyme |
1/2 cup dry white wine |
4 cups vegetable broth |
kosher salt |
1 bunch broccoli, stems reserved for another use, cut into small florets |
flat-leaf parsley and fresh tarragon leaves (for garnish) |
Directions:
1. If using dried chickpeas, place in a medium bowl and add cold water to cover by 2 . Let soak overnight in refrigerator. Drain chickpeas.
2. Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
3. Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD: Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
4. Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
5. Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.
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