Chickpea Soup

Recipe from ‘California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings’ by Frances Schultz (Skyhorse, 2019)

Chickpea Soup

(Serves 4 to 6)

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 onion, peeled and chopped
  • 3 cloves garlic, minced
  • 1 small Yukon gold potato, optional
  • 1 (15-ounce) can chickpeas, drained and lightly crushed
  • Pinch of red chili flakes
  • 3 cups chicken stock or water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons broken capellini or other tiny pasta
  • 2 tablespoon lemon juice
  • Chopped parsley or chives

Instructions:

Heat the olive oil over medium-heat in a 4-quart saucepan and stir in the onion and garlic. Cook for 2 minutes, reduce the heat to low, and stir in the potato (if using), and cook 2 minutes more. Add the chickpeas, red chili flakes, chicken stock, salt, and pepper. Bring to a simmer and cook, stirring for 20 minutes. Add the capellini and cook for 8 minutes more. Stir in the lemon juice, adjust the seasoning, and serve chickpea soup with chopped parsley or chives.


California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings by Frances Schultz (Skyhorse, 2019)Excerpt from California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings by Frances Schultz (Skyhorse, 2019)

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