Chickpea Soup Forever
4 Serves (very hungry people)
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, chopped
1 sprig rosemary, finely chopped
200 grams small pasta, such as ditalini or conchigliette
2 tablespoons tomato paste
150 grams spinach, roughly chopped
Heat the olive oil in a heavy-bottomed pot and add the onion, garlic, celery, carrot and rosemary. Cook on a very low heat until the vegetables are soft and the onion translucent, about 15 to 20 minutes (you want them to take as long as possible to go soft, without letting them brown — this is the secret to bringing out their flavour).
Add half the stock (500ml) to the pot, as well as half the chickpeas and all of the pasta. Allow to simmer until the pasta is cooked.
Add the spinach and allow to simmer for 20 to 30 minutes.
The flavour of this soup is unbelievable — there’s the somewhat bland but reassuring flavour of chickpeas, but also a deeply savoury element which hits that umami button, and then hits it again.
July 8, 2010