When the days are darker with occasional snowflakes in the air, all I want in my body is some warm and bright food. Warm the body. Warm the mind. This chickpea-based soup is an homage to a recipe that I discovered in a bargain book bin as a teenager. Full of fresh herbs and greens with the rich creamy texture of legumes, this autumn soup is a staple in my family and hopefully one day yours as well.
- 6 Cups Cooked Chickpeas
- 8 Cups Vegetable Stock
- 1 Yellow Onion
- 2 Cups Packed Fresh Parsley
- 3 Cloves Garlic
- 3 Cups Packed Fresh Spinach
- 3 Tablespoons Olive Oil
If using dry chickpeas, cook and prepare before proceeding to next steps.
Roughly chop parsley, garlic, and onion. Add to a large pot with olive oil and sautéed aromatics until onion is slightly translucent.
Add vegetable broth and cooked chickpeas to aromatics and bring to a rolling boil. Once at a boil, turn to medium high heat and simmer for 20 minutes.
Add spinach to soup. Simmer for another 10 minutes.
Remove from heat and let cool for at least 5 minutes. Using an immersion blender, combine soup until 80 percent smooth or desired consistency. Add salt and pepper to taste. This will vary depending on how chickpeas were prepared and broth used.
Serve hot and garnish with parsley, a drizzle of oil oil and toasted French Bread.