Chickpeas with Tomatoes and Rosemary Soup
By Judith Hausman, Urban Farm contributor
Wednesday, January 23, 2013
Photo by Judith Hausman
This soup is hardy, and great for those extras in your pantry.
Now, this one is a real pantry-sourced winner — hardy and flavorful for wintertime, as well as vegan and healthy as the dickens. Because the soup depends on the chickpeas (aka ceci or garbanzos) as the central ingredient, it’s worth (and cheaper) soaking the dried ones overnight. Still, canned, rinsed chickpeas are acceptable too in a squeeze. And I think cannellini, or white kidney beans, cooked just a little longer, would be just as delicious, if they are already on your shelf.
You could also dice two to three fresh tomatoes, but canned tomatoes are perfectly convenient and arguably tastier at this time of year. Or perhaps you have home-canned ones instead, lucky cook.
The proportion of liquid I use yields a sturdy soup but you can add more broth or water if you prefer it thinner. Make the purée as chunky or smooth as you like, too. For herbs, I used rosemary to emphasize a Mediterranean palate but you might try cumin and cilantro to veer toward the Middle East. And a swirl of green-olive oil on top of each bowlful is another pretty garnish.
I’d serve a crunchy kale salad and garlic toasts, Indian naan or even cornbread as companions for this soup and a selection of cheeses, if the crowd isn’t a totally vegan.
Chickpea Soup with Tomatoes and Rosemary
1/2 cup dried chickpeas, soaked overnight, drained and rinsed
- 2 carrots,diced
- 1 medium onion, diced
- 2-3 tablespoons olive oil
- 1 bay leaf
- 1/2 teaspoon celery seed or 1 stalk celery with leaves, diced
- 32 ounces vegetable or chicken broth
- 1 14-ounce can diced tomatoes
- 1 tablespoon rosemary leaves, minced
- salt and pepper, to taste
- juice from half a lemon
Soften the onions and carrots (and the fresh celery if using) in the olive oil. Add chickpeas, bay leaf, celery seed (if using) and broth. Simmer gently until the chickpeas are completely soft, about an hour. Remove from heat and use a wand blender (or food
processor) to puree the mix well. Add the tomatoes, rosemary and lemon juice. Season to taste and reheat, thinning if desired.
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