Chickpea Soup with Sausage
- 1½ cups dried chickpeas
- 5 garlic cloves, peeled and cut into slices
- 3 sprigs rosemary or thyme
- 1 medium to large carrot, cut into small dice
- 1 celery stalk, peeled and cut into small dice
- 1 medium onion, cut into small dice
- Salt and freshly ground black pepper
- 1 teaspoon minced garlic
- ½ pound Italian or garlic sausage, grilled or broiled and cut into thin slices, optional
- 1 tablespoon extra virgin olive oil, or to taste
Instructions:
The cooking liquid of chickpeas, unlike that of most other beans, is so good-tasting that it makes the basis of a great soup, seasoned with garlic, herbs, and some aromatic vegetables, for example.
- If you have the time, soak the chickpeas for several hours or overnight in water to cover (if not, don’t worry). Combine the chickpeas, sliced garlic, and herbs in a large saucepan with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, partially covered, for at least 1 hour, or until fairly tender. Add additional water if necessary, and skim any foam that rises to the top of the pot.
- Scoop out the herbs and add the carrot, celery, onion, salt, and pepper to the pot. Continue to cook until the chickpeas and vegetables are soft, at least another 20 minutes. Remove about half the chickpeas and vegetables and carefully purée in a blender with enough of the water to allow the machine to do its work. Return the purée to the soup and stir; reheat with the minced garlic, adding additional water if the mixture is too thick.
- Stir in the sausage and cook a few minutes longer. Taste and adjust the seasoning, then serve, drizzled with the oil.