Last Week’s Dinner: Chickpea Soup with Parsley and Parmesan

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You know how a week can get away from you?

I don’t remember making this last week. I don’t remember what night it was supposed to be dinner. I know it was made last week, because I just asked The Wife. She also does not remember on what night it was prepared. There is a leftover quart of it in the freezer and I’m looking forward to enjoying it again with a crusty hunk of Italian bread, as opposed to whenever it was that I made it and whatever it was that accompanied it.

2013-11-05 at 17-09-36Here’s what I do remember:

WHAT WORKED: The chickpeas. When mashed with a wooden spoon, they make for a thick, stick-to-your-innards soup. Oh, at the end I tossed in a handful of spinach leaves for fun. They add a nice extra vitamin punch and color to the soup.

WHAT DIDN’T: The chickpeas. When mashed with the wooden spoon, the skins fall off and make for an annoyance.

WHAT DID THE WIFE SAY: “The skins were annoying.”

WILL IT MAKE ANOTHER APPEARANCE: Yes, though with another type of bean.

2013-11-05 at 17-14-58Chickpea Soup with Parsley and Parmesan

2 tbsp. extra-virgin olive oil, plus more for drizzling
5 cloves garlic, very thinly sliced (about 2 tablespoons)
Pinch of red-pepper flakes
Coarse salt and freshly ground pepper
2 cans (about 15 ounces each) chickpeas, drained and rinsed
1 qt. chicken vegetable broth
1 cup water
Coarsely chopped fresh flat-leaf parsley leaves, for serving
Finely shredded Parmesan cheese, for serving
Toasts or bread, for serving

Heat oil in a medium pot over medium heat. Add garlic and red-pepper flakes; season with salt and pepper. Cook until oil is infused and garlic is just beginning to color (do not let brown), 2 to 3 minutes. Transfer garlic chips to a plate.

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Add chickpeas to oil in pot, increase heat to medium-high, and cook until heated through and creamy, about 5 minutes. Smash some of the chickpeas with a potato masher or the back of a wooden spoon. Add broth and water; simmer until thickened slightly, about 10 minutes. Season with salt and pepper.

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Divide soup among 4 bowls. Top with parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts.


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