21 December 2008

Chickpea-Carrot Soup

I had been excited from when I saw this recipe from 30 Bucks a Week, to make chickpea soup. Of course I couldn't just leave well enough alone and follow the recipe, so I modified it a bit in procedure at a few points, more or less doubled the batch, &c. Many thanks to P. and T. for a dynamite recipe!

  • 4 cups cooked chickpeas
  • 3 cups collard stock (or other veggie stock, but collards work well - use the stems and boil down until the broth is a dark golden brown)
  • 1 tablespoon olive oil
  • white wine and balsamic vinegar
  • 1 large onion
  • 5 large carrots
  • 5 cloves garlic, chopped finely
  • salt and pepper to taste


  1. Chop carrots, onion and one clove garlic coarsely and blend in food processor into very small pieces
  2. Heat olive oil over medium heat in a large pot and add garlic.
  3. Sauteé for a few minutes and then add the carrots and onion mixture.
  4. Let the combination cook down for 5-10 minutes, and then add vinegar to cover bottom of pot
  5. Let the vinegar begin to cook down, and place chickpeas and 1 cup collard stock food processor and blend until chickpeas reach a creamy consistency. This is not hummus, so add more liquid if you need to.
  6. Add the chickpea puree to the pot and bring mixture to a boil.
  7. If it seems too thick, add more vegetable stock until it becomes the soup-like consistency you desire. Add salt and pepper to taste, cover and simmer for a few minutes.
  8. Serve and enjoy!


Spectacular, actually, if I don't say so myself - and I do.

1 comment:

Emily said...

I'll concur. This soup is spectacular.