I really like pureed soups. They’re smooth, elegant, and require only that you throw stuff in a blender….obviously with a few steps in between, but you get the idea. This soup was inspired by a NY Times recipe, though I made a few changes. The original recipe calls for fresh mint, but I used parsley–parsley goes much better with chickpeas, in my opinion. I also added more lemon juice than the amount in the recipe…around 4 tablespoons instead of 2.
I made the chickpeas ahead of time in my crock pot. I soaked about 1 1/2 cups of dried garbanzos for 4 hours or so, and then I rinsed the beans and transferred them to the crock pot along with enough water to fill almost to the top. You can either leave them to cook overnight or while you are gone during the day.
Of course, you can also use a few cans of chickpeas if you like.
4 cups cooked chickpeas, or 2 cans, drained and rinsed
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
Sea salt to taste
Juice of one lemon, about 4 tablespoons
1/2 cup fresh parsley, chopped
Olive oil for drizzling
Heat the olive oil over medium heat in a large pot. Add the chopped onion and garlic, along with the spices. Cook around 5 minutes, stirring every minute or so.
Add the chickpeas along with about 8 cups of water. Add some big pinches of salt. Stir. Turn on high and bring to a boil. Immediately turn the heat down to medium low and cook for about 15 minutes uncovered.
Working in batches, puree the soup in a blender. Fill about 2/3 full–any more can be dangerous. Once you puree a batch, dump it into a large bowl and set aside.
Once you’ve pureed all of the soup, add it back to the pot. Mix in the lemon juice and parsley. Taste, and add salt if necessary. Serve, and drizzle with olive oil.