Chickpea and Langoustine Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Chickpeas need to soak for two days in cold water, so this is no spur-of-the-moment soup. Baking soda is supposed to help tenderise the peas as they soak, and a pinch may be added to the water. Allow generous amounts of time when cooking chickpeas. They are indigestible if underdone and almost impossible to overcook.

I ate soups like this one in northern Italy recently. After a day’s driving, and having been constantly flashed and hooted at by the natives, a soothing and delicious m