Italian Chickpea Soup
30 minutes or fewer
Back in the days before you could log on to vegetariantimes.com, readers clipped out this 1993 recipe, copied it by hand to give to friends, and kept the original safe in a recipe box. Here, we've reprinted and revised it (our 2009 taste buds wanted more spice) so no one has to dig into recipe archives to try it againand in a month or so, it'll be online for all to enjoy.
- 4 cups low-sodium vegetable broth
- 1 medium onion, chopped (1 ½ cups)
- 3 cloves garlic, minced (1 Tbs.)
- 1 small bay leaf
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- ⅛-¼ tsp. cayenne pepper
- 2 16-oz. cans chickpeas, rinsed and drained
- 2 large sweet potatoes, peeled and cut into ½-inch cubes (6 cups)
- 1 stalk celery, finely diced (½ cup)
- 1 Tbs. Dijon mustard
- ⅓ cup chopped fresh parsley, plus a few sprigs for garnish
1. Bring broth, onion, garlic, bay leaf, thyme, oregano, cayenne pepper, and 2 cups water to a boil in large saucepan over medium heat. Simmer 5 minutes. Add chickpeas, sweet potatoes, celery, and mustard, and simmer 10 to 12 minutes more, or until vegetables are very soft.
2. Mash vegetables and chickpeas to chunky purée with potato masher or large spoon. (Chickpeas will remain mostly whole.) Stir in parsley, and season with salt and pepper, if desired. Garnish each serving with parsley sprig.