It’s been a rough couple weeks y’all. But a comforting bowl of warm soup goes a long way towards soothing most ailments, physical and emotional. I think my Italian peasant foremothers would approve of this simple dish.
I’m trying to work my way through the little half-finished jars of condiments and fermentation experiments in my fridge. When I pickle veggies with garlic cloves (which is most of the time), I like to save all the garlic covered in brine. It’s like a much better version of pre-peeled garlic. I used one whole jar of pickled garlic cloves for this soup (about 30 cloves). If that sounds scary to you, feel free to reduce. But know that the slow boil mellows out the garlic flavor significantly. Raw garlic cloves are totally fine if you don’t have any pickled ones handy.
- olive oil
- 8-12 cups of stock (or salted water with a generous pour of white wine)
- 1-2 cups dried chickpeas, soaked in plenty of water for 12-24 hours
- 20-30 peeled garlic cloves (if you got pickled, that’s great!)
- 1/2 an onion, chopped
- 3-4 celery stalks, chopped (throw is a carrot or two if you want)
- 2 big pinches of fennel seed
- 1 big pinch red pepper flakes
- salt and pepper to taste
- about 1 cup roughly chopped fresh parsley and basil (add a bit of rosemary, oregano, and/or sage if desired)
- optional: freshly grated parmesan
In a pot over medium heat, add one or two healthy glugs of olive oil. Saute onions and celery for 20-30 minutes, stirring occasionally, until onions are soft and golden.
Add fennel seed, red pepper flakes, and garlic cloves and saute for another minute or two.
Drain chickpeas (which have been soaking in water on the counter overnight), rinse, and add to pot along with stock. Bring to a boil, then reduce heat and allow contents to gently simmer for one or two hours. If liquid is evaporating too fast, add in more water and turn down the heat. Taste and season with salt and pepper. Perhaps add honey, vinegar, or miso, if that’s what it needs. The soup is ready when chickpeas and garlic are soft and the flavor is deep and rich.
Right before serving, stir in herbs. Grate parmesan on top. Serve with crusty bread if possible.