Chickpea and chard soup
Photo by Keren S
This soup was an improvisation using leftover vegetables from a previous shipment of Chubeza, my CSA provider and a few vegetables from the latest shipment. What I like about this kind of improvisations is that often I find the result to be much more tasty than I have anticipated, like this particular soup has proven to be. Only later did I find out that the combination of chickpeas and chard is actually quite popular.
6
- 300g chickpeas, soaked overnight in water and a bit of baking soda
- 4-5 large sticks of celery, chopped
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 6-8 cloves of garlic, chopped
- 4-5 medium tomatoes, quartered
- 1/2 medium cabbage, chopped
- 4 leaves of chard, sliced in half length-wise and then chopped
- 1 handful of coriander leaves, chopped
- 1 small branch of rosemary
- 1 small branch of lemon thyme
- 1 dry chili pepper (optional)
- 1/2 glass vermouth or dry white wine
- 1/2 glass olive oil
- 2 1/2 liters water
- Salt and freshly ground pepper
- The night before making the soap, soak the chickpeas in lots of water and 1/2 tsp. baking soda
- In a large soup pot with a thick bottom, heat the olive oil. When hot, add the onions, celery, carrots, garlic and chili pepper. Stir for about 10 minutes until the vegetables have softened
- Add the tomatoes, cabbage and herbs and stir vigorously for a few minutes
- Add the chickpeas and stir for a few more minutes until the bottom of the pot is sizzling
- Add the vermouth and stir well until it has evaporized. Add salt to taste
- Add the water and let simmer for an hour or two, until the chickpeas are tender
- Purée half of the solids in the pot
- Add the chard and coriander and simmer for 5 minutes
- Ground pepper and add more salt if needed. Serve with a bit of olive oil sprinkled onto each bowl
All recipes (c) Shai Yallin. All photographs (c) Keren S.
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