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    You are in: Home / Recipes / Chickpea Soup Recipe
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    Chickpea Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    DrGaellon's Note:

    Adapted from Mark Bittman's _How To Cook Everything Vegetarian_ by Robin Bellinger at Serious Eats. If you wanted to make this with canned chickpeas, you need 3 cups of chickpeas and 2 cups of water or broth.

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    Units: US | Metric


    1. 1
      Cover chickpeas with 1 qt water. Cover with plastic wrap and let stand at room temperature overnight. Drain and place soaked chickpeas in a pot. Cover with the second quart of water. Bring to a boil, reduce to a simmer, cover and cook 45-60 minutes or until tender.
    2. 2
      Meanwhile, preheat oven to 400°F Toss breadcrumbs with olive oil and spread on baking sheet. Toast 5-10 minutes, stirring every few minutes, until golden. Watch carefully to prevent burning. Transfer to a bowl as soon as browned to prevent overcooking.
    3. 3
      In a medium saucepan, heat remaining 2 tbsp olive oil over medium heat. Add onion and saute until softened and beginning to color, 10-15 minutes. Add pimenton or cumin, salt, pepper and garlic. Cook until garlic is fragrant, 1 minute. Add wine if using, and cook until almost dry.
    4. 4
      Add 2 cups of chickpea cooking liquid to saucepan; drain chickpeas of remaining liquid and add chickpeas to saucepan. Bring to a simmer. Add escarole and simmer until greens are softened, 5 minutes. Sprinkle generously with toasted bread crumbs before serving.

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    Nutritional Facts for Chickpea Soup

    Serving Size: 1 (723 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 417.7
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 199.3 mg
    Total Carbohydrate 52.6 g
    Dietary Fiber 14.0 g
    Sugars 8.1 g
    Protein 14.3 g

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