Chick Pea Soup

Name: Chick Pea Soup
Yield: Makes 5½ cups (1.4 l); 4 first-course servings
Cuisine: Spanish
Ingredients: 1 medium onion, cut into chunks; 2 teaspoons kosher salt; Freshly ground black pepper, to taste; 2 cups (360 g) cooked chick peas or drained and rinsed canned chick peas; 2 teaspoons fennel seed; 2 bay leaves; Two ¼ x 2- inch (1 x 5- cm) strips of lemon zest; Two ¼ x 2- inch (1 x 5- cm) strips of orange zest; 1 medium-to-large very ripe tomato, peeled and coarsely chopped; or ¾ cup (180 ml) Chunky Tomato Base, drained and coarsely chopped canned tomatoes (not plum), or sterile-pack chopped tomatoes; 1 tablespoon paprika; ½ medium bunch parsley, leaves and about 1 inch (2.5 cm) of stems only; ¼ cup (65 ml) olive oil; 12 medium cloves garlic, smashed and peeled

Preparation info

Makes 5½ cups 1.4 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This recipe is a variation on a southern Spanish theme. Chick peas are extremely nourishing and can be substituted for beans or pasta in many soups. They would be particularly good in Chicken Soup with Pastina and Greens.

If cooking the chick peas from scratch, save the liquid and use it to replace the water in the recipe.

Ingredients

Europe
Spain
Starter
Vegan
Gluten-free
Mediterranean
Soup

Ingredients

Method