When I was little I was not a fan of chickpeas because of their grainy consistency and somehow I though I didn’t like the flavor even though I maybe tasted them only once before avoiding them like poison.
Growing up I was not really looking to eat chickpeas as well, I was not avoiding them but if I could choose between two options I would never choose the chickpeas. Once you have mindset set up in a certain way from when you’re little, is really difficult to overcome it.
Same thing for me goes with the pickled pearl onions, I was little when I felt sick after eating lots of them and since then I’m disgusted by the though of eating them again. To this day I have never tried again a single pickled onion. I don’t remember the flavor so it may be the best thing in the world but my mind simply to not even want to think of trying them again. Do you have a similar issue with some kind of food?
Anyway, chickpeas. I ate them once in a while when occurred and could not be avoided but my reaction was always –meh-.
Then, last winter when I was home for the holidays, my mom made this chickpea soup. When she told she was making my internal reaction was –oh no, chickpeas, why???– but I decided to be brave and sit quietly and eat the soup like a good girl. Useless to say, it was a revelation.
My eyes popped out and I asked my mom “wow! How did you do this? What’s the recipe?” my mom looked at me a little bit puzzled like I was asking the stupidest thing in the world “there’s no recipe, I just do it simple like this…..“. Ok, I have to try it myself to believe that it’s so simple.
I did and it is.
So here’s the recipe for you to comfort in the cold winter nights. If you’re not a fan of chickpeas as I was you have to try anyway. It’s so simple yet so flavorful. To me it’s the perfect winter soup.
Notes: You can find the recipe and instructions for the Soffritto in this post.
Chickpea Potato Soup
- 1 cup Soffritto see Notes in post
- 1 large Potato
- 1 can chickpeas 425 ml
- 1 cup small Pasta
- 2 Bay leaves
- 2 Sage leaves
- 1 Rosemary twig
- Vegetable stock about 1 liter
- EVO Oil
- In a large pot drizzle the extra-virgin olive oil and add the finely chopped soffritto, stir fry at medium heat for a couple of minutes (make sure it doesn't burn otherwise it will give a bitter taste to the soup). Add the drained chickpeas and cook for a couple of minutes more.
- With a cooking twine, tie together the bay and sage leaves with the rosemary twig and drop them in the pot.
- Chop the potato in small cubes and add it to the pot, then add the vegetable stock (enough to well cover the vegetables) and let it simmer for about 15-20 minutes.
- According to the cooking time of the pasta you chose, add the pasta to the pot in time so that the potato will not overcook.
- Season with salt and pepper to taste and serve hot.