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.
Then, a few years ago when I was home for the holidays, my mom made this chickpea soup. When she told she was making it 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 of the famous chickpea soup for you to comfort in the cold winter nights. It’s so simple yet so flavorful. To me it’s the perfect winter soup.
Using dried chickpeas
I usually prefer to use canned chickpeas because they already have the perfect consistency, they’re super easy and quick to cook and to add to recipes and they don’t need any prep.
But if you only have dried chickpeas around and want to use them for this recipe, please do so! You’ll get better flavor and more control on the consistency.
Things to take into consideration:
- Dried chickpeas need to soak in water for at least 8 hours, better if overnight. So remember to soak your chickpeas the day before to get perfect consistency.
- Dried chickpeas will triple in size. So for this recipe you will need 1/2 cup of dried chickpeas.
- After the soak, the chickpeas will still have to cook a long time before they’re ready. So you can cook them in the vegetable stock for 1-2 hours, before you start making this recipe.
Check this post for more details and more methods to cook with dried chickpeas.
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 15 oz / 425 ml can
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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