Puréed Chickpea Soup

This recipe produces a large batch of chickpeas cooked in highly seasoned vegetable broth and then combines them back together into a smooth purée. However, feel free to use the chickpeas and broth separately as you like.

Yield: 
8 cups

Recipe Categories:

Soups Vegan

Updated: Fri, 03/31/2017 - 4:34pm

Ingredients: 
  • 2 cups chickpeas, soaked overnight and drained
  • 1 large onion, peeled and halved
  • 1 large carrot, peeled and halved
  • 2 celery stalks, trimmed and halved with leaves reserved
  • 1 turnip, peeled and quartered 
  • 1 small fennel, cored and halved
  • 4 garlic cloves, peeled
  • 8 sprigs flat leaf parsley
  • ½ teaspoon black peppercorns
  • 1 teaspoon fennel seed
  • 1 teaspoon coriander seed
  • ½ teaspoon cumin seed
  • 2 star anise
  • 2 bay leaves
  • 1 teaspoon sugar
  • 1½ teaspoons salt
  • Salt, to taste
  • Olive oil, to taste
Instructions: 
  1. Fill a 10-quart stockpot halfway up with cold water and add the chickpeas, onion, carrot, celery, turnip, fennel, and garlic.
  2. Cut a 12-inch square of cheesecloth and place the parsley, celery leaves, and dry spices in the center. Tie the sachet up tightly with twine and set it in the stockpot.
  3. Turn the flame to high and bring the stock to a boil. Stir in the sugar and salt, and then reduce the heat to low and maintain a steady simmer. 
  4. Cook the broth, partially covered, until the chickpeas are very tender, around 1.5 hours.
  5. Leave the vegetables in the pot as you cool the broth. 
  6. Once cool, remove the sachet of herbs and strain the broth through a fine mesh strainer. 
  7. Blend chickpeas, broth, and half of the turnip and carrot in a blender. Add salt and olive oil to taste. Serve and enjoy!