Spiced Chickpea Soup with Crispy, Crunchy Croutons

Name: Spiced Chickpea Soup with Crispy, Crunchy Croutons
Yield: serves: 6 to 8
Ingredients: Extra virgin olive oil; 1 large onion, peeled and cut into large dice; 2 celery ribs, cut into 1/4-inch dice; 2 carrots, cut into 1/4-inch dice; Kosher salt; 2 pinches of crushed red pepper; 6 cloves garlic, smashed; 3 sprigs of fresh rosemary, leaves finely chopped; 1 tablespoon cumin seeds, toasted and ground (see page 17); 1 1/2 teaspoons coriander seeds, toasted and ground (see page 17); 1 pound dried chickpeas, soaked overnight (see page 55); 2 quarts chicken or veggie stock, plus more as needed; 2 bay leaves; 6 1/2-inch slices stale rustic Italian bread, cut into 1/2-inch cubes; Big fat finishing oil

December 9, 2011

I’m a bean lover but chickpeas are my favorite, so I make them the star of this spicy, satisfying rustic soup. I top off this bowl of comfort with some crispy, crunchy croutons and a drizzle of big fat finishing oil, and it takes me right back to Tuscany!

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