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.
Updated: Fri, 03/31/2017 - 4:34pm
- 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
- Fill a 10-quart stockpot halfway up with cold water and add the chickpeas, onion, carrot, celery, turnip, fennel, and garlic.
- 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.
- 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.
- Cook the broth, partially covered, until the chickpeas are very tender, around 1.5 hours.
- Leave the vegetables in the pot as you cool the broth.
- Once cool, remove the sachet of herbs and strain the broth through a fine mesh strainer.
- Blend chickpeas, broth, and half of the turnip and carrot in a blender. Add salt and olive oil to taste. Serve and enjoy!