120 minutes
A warm and comforting soup made with chickpeas, vegetables, and a zesty lemon-Parmesan gremolata.
Whole Clove
each
Onion, sliced root to stem, peeled
each
Dried Chickpeas, soaked overnight and drained
0 lb
each
Garlic Clove, minced
each
Bay Leaves, fresh
each
tablespoons
Parmesan Rind
each
Diced Tomatoes, canned or fresh
cups
Carrots, sliced into 0.25-inch rounds
each
Celery Stalks, sliced 0.25-inch thick
each
Lemon Zest, zest of 1 lemon
each
teaspoons
Rosemary Leaves, finely chopped
teaspoons
1. Prepare Onion with Clove
Insert a whole clove into the half onion, ensuring that it stays intact.
2. Combine Ingredients and Start Cooking
In a large pot, combine the onion with clove, the soaked and drained chickpeas, a sprig of rosemary, minced garlic cloves, bay leaves, extra virgin olive oil, kosher salt, and a small Parmesan rind. Add five cups of water to the pot and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about an hour.
3. Add Vegetables and Continue Cooking
After the chickpeas have simmered for an hour, add the diced tomatoes, sliced carrots, and celery to the pot. Cover the pot loosely and continue simmering for about 25 minutes, until the vegetables are tender.
4. Prepare Gremolata
While the soup continues to simmer, prepare the gremolata by mixing the finely chopped rosemary leaves, freshly grated Parmesan, lemon zest, and black pepper in a small bowl.
5. Adjust Seasoning and Serve
Once the vegetables are tender, taste the soup and adjust the seasoning with more kosher salt if needed. Ladle the soup into bowls, ensuring each bowl gets a good mix of chickpeas and vegetables. Sprinkle the gremolata mixture generously over each bowl of soup just before serving.
Mix chickpeas with red lentils, spices like cumin, cinnamon, and turmeric, add tomatoes, finish with harissa, and garnish with cilantro and lemon.
Use cannellini beans, diced tomatoes, green beans, basil, oregano, and a pesto swirl instead of lemon-Parmesan gremolata.
Add dill and oregano, stir in orzo or rice, and enhance the gremolata with extra lemon zest and crumbled feta cheese.
Use spinach, introduce Spanish paprika, bay leaf, optional chorizo, and garnish with toasted almonds and sherry vinegar.
Utilize a roasted garlic broth or a mushroom broth to deepen the soup’s flavor profile.
Comments (0)