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Recipe: Basic chick pea soup

4 Comments

Today’s post brings you my culinary discovery of the month. I’ve been trying lots of new recipes lately, as I now eat a hot lunch every day at the University canteen. The food there is… well, canteen food. It’s neither particularly healthy nor particularly satisfying, but it is a full meal and so I’ve been adapting my home cooking to really simple things involving lots of vegetables and small dishes.

Soups fit the bill quite well, and this week brought along a fantastic option that makes a great base for different variations. The basic recipe, if you can call it that (original here), involves just five ingredients: canned chickpeas, onion, olive oil, salt, and pepper. Really. I also threw in a bit of vegetable stock to give it a bit more flavour (chicken stock works too). This is one of the best make-ahead dishes ever: prepare it on a Sunday and enjoy it during the week in different shapes or forms. One day, chuck in some pimientos del piquillo. Another day, just add the juice of half a lemon. I bet, even though I haven’t tried it yet, spinach would work brilliantly too. This is an amazing option to keep in the fridge for those days you come home late after exercise or a long day at work and just need something really satisfying really fast.

Ingredients (2 portions)

  • 1/2 onion, chopped
  • 2 cans of chickpeas
  • olive oil
  • salt and pepper to taste
  • 1 stock cube (optional)

Heat some olive oil in a pot and sautée the onion with some salt over low heat until translucent, about 20 minutes. Drain and rinse the chickpeas, add them to the pot and add water until the chickpeas are just about covered. Bring to the boil and simmer on low heat for about 1 hour. Add pepper and some more salt (if necessary) to taste. If you’re adding a stock cube, you can either do this when you add the water, or as I did, when I reheated the soup just before having it.

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Author: bettinathenomad

Nomadic fan of books, food, the outdoors, and water. International Relations geek. Chlorine is my perfume.

4 thoughts on “Recipe: Basic chick pea soup

  1. I want to try this, I want to try this! Thanks for writing about this and sharing this recipe, Bettina! Looks so yummy!

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