Chickpea Soup with Sausage

Name: Chickpea Soup with Sausage
Yield: makes 4 servings
Ingredients: 1 1/2 cups dried chickpeas; 5 garlic cloves, sliced; 3 fresh rosemary or thyme sprigs; 1 medium to large carrot, cut into small dice; 1 celery stalk, trimmed and cut into small dice; 1 medium onion, cut into small dice; Salt and freshly ground black pepper; 1 teaspoon minced garlic; 1/2 pound sausage, grilled or broiled and thinly sliced (optional); 1 tablespoon extra virgin olive oil, or to taste

December 20, 2011

The cooking liquid of chickpeas, unlike that of most other beans, tastes so good that it makes the basis of a decent soup. Season the beans and their stock as they cook—with garlic, herbs, and some aromatic vegetables, for example—and you have the basis of a great soup. Puree some of the cooked chickpeas, then stir them back into the soup, and it becomes deceptively, even sublimely, creamy.

Recipe notes

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