Chickpea Soup
- 1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
- 3 tablespoons olive oil
- 2 large onions, coarsely chopped2
- 4 garlic cloves, chopped
- 1 sprig thyme
- 1/2 cup dry white wine
- 4 cups vegetable broth
- Kosher salt
- 1 bunch broccoli, stems reserved for another use, cut into small florets
- Flat-leaf parsley and fresh tarragon leaves (for garnish)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli (1 bunch)
- Chickpeas, dried (1 1/2 cups)
- Flat-leaf parsley and fresh tarragon, leaves (1)
- Onions, coarsely chopped2, large (2)
- Thyme (1 sprig)
- Canned Goods
Vegetable broth (4 cups)
- Cooking & Baking
- Garlic cloves (4)
- Kosher salt (1)
- Olive oil (3 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
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Recipe Stats
Published January 25, 2013 (4 weeks ago).
34 people saved this recipe.
