This soup embodies the Italian word soffritto, meaning underfried, and emphasizes the slow process of the meal. As the chopped onions, carrots and celery slowly caramelize, the kitchen is filled with anticipation, and Chef Annie Fenn describes the feeling that “something home-cooked, comforting and deeply satisfying is in the works.”
Ingredients
- 4 cups freshly cooked chickpeas (from 1½ cups dried chickpeas)
- 1 bay leaf
- 1⁄3 cup extra-virgin olive oil
- 1 yellow onion, finely chopped, about 1 cup
- 2 medium carrots, finely chopped, about ½ cup
- 2 ribs celery, finely chopped, about ½ cup
- Coarse sea salt
- 4 cloves garlic, finely chopped
- ½ teaspoon red pepper flakes
- 1/4 cup tomato paste
- 4 cups vegetable or chicken broth
- 1 teaspoon chopped rosemary, plus more rosemary sprigs for garnish
- Freshly ground black pepper, to taste
- 1 tablespoon sherry vinegar or freshly squeezed lemon juice
- 1 cup Crispy Spiced Chickpeas (optional; see recipe this page)
- 1 (15-ounce) can chickpeas, rinsed, or 2 cups freshly cooked chickpeas, drained and patted dry with a kitchen towel
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon sea salt or kosher salt
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon cayenne
- 1/2 teaspoon ground coriander
Instructions
In a large saucepan, add the bay leaf and 1 1/2 cups dried chickpeas with enough water to cover by 2 inches. Bring to a boil. Reduce the heat and simmer, discarding any foam that rises to the surface, until the chickpeas are al dente, about 1 to 2 hours. Discard bay leaf and drain, reserving the cooking water.
Using the same pot, warm the olive oil over medium heat. Add the onion, carrots and celery. Sprinkle with . teaspoon of coarse salt. Reduce the heat to low and saut., stirring every few minutes, until the vegetables turn lightly brown, about 10 minutes. Add garlic and continue to cook over low heat, a few more minutes. Add the red chili flakes, tomato paste, another 1/2 teaspoon of salt, and pepper. Cook for another minute. Add the chickpeas to the pot. Add 2 cups of the reserved cooking water and 4 cups of broth. Bring to a boil, reduce heat to a simmer, and gently cook for 10 minutes more. Remove from the heat and allow to cool slightly. Using a ladle or a measuring cup, scoop out half the soup and add to the blender. Purée the soup until smooth.
Pour it back into the pot and bring to a gentle simmer. Add the rosemary, vinegar or lemon juice, and taste for salt and pepper. Adjust the seasonings. Ladle into warm bowls, garnish each with a sprig of rosemary, and top with Crispy Spiced Chickpeas, if using.
Crispy Spiced Chickpeas
Preheat oven to 350 degress. Place the drained, patted-dry chickpeas in a medium bowl. Add olive oil and spices and stir to thoroughly coat. Line a baking sheet with parchment paper and spread chickpeas in a single layer. Bake for 30–45 minutes, or until golden and crispy. Give the pan a shake halfway through so the chickpeas can crisp up evenly. Watch carefully towards the end of the cooking time so they don’t burn. Remove from oven and set aside to cool. TIP: Chickpeas soaked in vinegar before baking will cook up crispier. Chickpeas dehydrated slightly, by baking in a 200 degress oven for 2 hours, will also cook up crispy and need less cooking time.
