Chickpea soup


This recipe comes from the folks at It is amazing and super easy! I served it with roasted brussel sprouts and a nice hearty bread.

3 15-oz cans chickpeas, rinsed
1 TBSP olive oil
2 large onions, coarsely chopped
4 garlic cloves, chopped
1 sprig thyme
1/2 c dry white wine
4 c vegetable broth
Smoked paprika
Sesame seeds

Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, about 30 minutes. Discard thyme sprig.

Purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt and paprika.

Garnish with sesame seeds and hot sauce.

Serves 6 – 8.


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