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); 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.
Excerpt from California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings by Frances Schultz (Skyhorse, 2019). Signed copies available at francesschultz.com