SPANISH CHICKPEA SOUP
From Alice Water’s Chez Pannisse Vegetables (Awesome cookbook!)
Her recipe involves making a bouquet garni of thyme, parsley, marjoram, bay leaves, and orange zest, however I always just throw in dried spices and omit the orange and it’s still delicious.
2 cups dried chickpeas (or slightly more than 2 cups of pre-soaked peas)
6-7 cups chicken stock or water (I tend to do half and half)
1 ½ large yellow onions
1 carrot (I use 2)
1 tsp dried thyme
1 tsp dried marjoram
2 bay leaves
2 tsp dried parsley
Salt and Pepper
1 stalk celery
2 tbsp olive oil
1 ½ tsp paprika
1 pinch cayenne
Listen to this while you cook:
Soak the chickpeas overnight if they’re not pre-soaked.
Drain the chickpeas and put in a large pot with the water/stalk.
Add half an onion, half a carrot (she peels, I don’t), and the herbs.
Bring to a simmer and cook until the chickpeas are tender, 1 to 2 hours.
Check after 1 hour and season with salt.
When the peas are cooked, discard the onion and the carrot, add more salt to taste if necessary.
Chop the rest of the onion and celery (and carrot if you use 2) into a ¼ inch dice.
Saute in olive oil until cooked thoroughly.
Season with salt.
Stir in paprika, red-wine vinegar, and cayenne.
Add to the chickpeas, simmer for 20 min.
Puree 1/3 of the soup in a food processor/blender.
Return to the rest of the soup, thin with water if necessary.
She suggests serving the soup drizzled with some extra-virgin olive oil and garnished with chopped parsley, or the Sicilian version is to garnish with peeled, seeded, and diced tomatoes sautéed in olive oil with onions and garlic, red pepper, and rosemary.
My favorite way is to eat this soup with a Clemson cage-free brown egg on top, sunny side up, over easy, and then drizzled with olive oil. I rarely eat eggs, never used to eat them by themselves, but fresh eggs from the Clemson farms are soo good.