Deb’s Hearty Chickpea Soup

Deb’s Hearty Chickpea Soup combines whole chickpeas with a second portion that is puréed into vegetable stock, creating thickness without relying on cream.

Onions and garlic are softened first, then tomatoes, grated cabbage, potatoes, and stock simmer until the vegetables are tender. Whole chickpeas are added directly to the soup.

A purée of additional chickpeas and stock is stirred in afterward. Lemon juice, sweet paprika, parsley, and optional salt finish the pot and sharpen the hearty vegetable base.

Ingredients

• 2 tablespoons good oil
• 3 cups onions, chopped
• 4 teaspoons garlic, minced
• 1 cup water
• 4 cups tomatoes, diced
• 8 cups cabbage, grated
• 3 potatoes, diced
• 4 cups vegetable stock
• 2 cups chickpeas, cooked or canned
• 4 cups vegetable stock, for the purée
• 2 cups chickpeas, cooked or canned, for the purée
• Juice of 1 lemon
• 2 tablespoons sweet paprika
• 2 cups fresh parsley, chopped
• Salt to taste, optional

Method

Heat the oil in a large pot over medium-high heat. Add the onions and garlic and sauté a few minutes, then add 1 cup water and continue until the onions soften. Add the tomatoes, cabbage, potatoes, and 4 cups stock, reduce the heat, and simmer 15–20 minutes until the vegetables are soft. Stir in 2 cups chickpeas. Separately, purée the remaining 4 cups stock with the remaining 2 cups chickpeas until smooth and pour into the soup. Add more stock if the soup is too thick, then stir in lemon juice, paprika, parsley, and optional salt. Makes 8–12 servings.