A perfect soup for a cold winter’s night. Start early or precook the chickpeas the day before.
Chickpea and Parsley Soup
Ingredients
1 1/2 cups dried chickpeas, picked over, rinsed, soaked overnight, and drained
1 onion, finely chopped
1 bunch fresh flat-leaf parsley, finely chopped
2 tablespoons olive oil
5 cups vegetable or chicken broth
salt and pepper to tastes
juice of 1/2 lemon
for serving:
lemon wedges and thin strips of zest
additional olive oil
Preparation
Set Sun Oven out to preheat.
Put the drained chickpeas in a large pot and add enough water to cover them by about 2 inches. Cover and cook in the Sun Oven until tender, about 2 hours. Drain and set aside. Heat the oil in a large pot, add the onion and parsley and cook until just softened, about 5 minutes. Add the drained chickpeas and the broth. Season with salt and pepper. Cover and transfer the pot to the Sun Oven. Cook until the chickpeas are very soft, about 1 hour. Use an immersion blender to puree the soup until thick but still slightly chunky. Stir in the lemon juice. Ladle into bowls and garnish with lemon wedges and zest. Drizzle each serving with olive oil.
Makes 6 servings.
