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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)
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Preparation
If using dried chickpeas, place in a medium
bowl and add cold water to cover by
2". Let soak overnight in refrigerator. Drain
chickpeas.
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.
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.
Meanwhile, cook broccoli in a large pot of
boiling salted water until crisp-tender, about
4 minutes. Drain; rinse under cold water.
Reheat soup. Divide soup among bowls
and garnish with broccoli and herbs.
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