Entry #3204, January 18, 2014

Don’t know what to do with the chickpea cans in your storage? You may not know it, but chickpeas are a great ingredient for a soup recipe. A couple of chickpea cans together with a few ingredients can make a delicious Winter Chickpea Soup with Parmesan recipe. This soup recipe is so easy to prepare and quick to make. It can be served in less than an hour and can be made 3 days ahead when stored in your fridge.

Winter Chickpea Soup with Parmesan

Image via: New York Times

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Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 5 cloves garlic, very thinly sliced (about 2 tablespoons)
• Pinch of red-pepper flakes
• Coarse salt and freshly ground pepper
• 2 cans (about 15 ounces each) chickpeas, drained and rinsed
• 4 cups chicken broth
• 1 cup water
• Coarsely chopped fresh flat-leaf parsley leaves, for serving
• Finely shredded Parmesan cheese, for serving
• Toasts or bread, for serving

 

Image via: Martha Stewart

Procedure

1. Heat oil in a medium pot over medium heat. Add garlic and red-pepper flakes; season with salt and pepper. Cook until oil is infused and garlic is just beginning to color (do not let brown), 2 to 3 minutes. Transfer garlic chips on a plate.
2. Add chickpeas to oil in pot, increase heat to medium-high, and cook until heated through and creamy, about 5 minutes. Smash some of the chickpeas with a potato masher or the back of a wooden spoon. Add broth and water; simmer until thickened slightly, about 10 minutes. Season with salt and pepper.
3. Divide soup among 4 bowls. Top with parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts.

Image via: The Girl with aPony Tail

The whole recipe should make at least 4 servings of Winter Chickpea Soup with Parmesan. This is perfect for chilly days. You can also have this soup recipe in your menu list for weekend family gatherings, parties and holidays.

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