To save time, use canned chickpeas instead of dried.
Ingredients
Makes 6 servings
Step 1
If using dried chickpeas, place in a medium bowl and add cold water to cover by 2". Let soak overnight in refrigerator. Drain chickpeas.
Step 2
Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
Step 3
Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD:Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
Step 4
Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
Step 5
Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.
Leave a Review
Reviews (8)
Back to TopDefinitely deserves a place in the regular rotation: easy, quick, delicious, and unusual. With its velvety texture, it tastes rich but is not. I used canned chickpeas but had only two cans, so for the third can I used cannellini beans. I increased the garlic and thyme a bit based on advice from other reviewers and added cayenne, just because I love the bite it lends to a creamy soup. The broccoli garnish did not appeal, so after blending, I stirred in chopped artichoke hearts and garnished with Italian parsley. Served it with tangy coleslaw and warmed rosemary French bread. Heavenly.
erobi
Seattle, WA
6/7/2020
I made this soup with dried chick peas. It is very good, but I must agree it is missing something. It took much longer for the beans to become tender. I also had to add a considerable amount of water to puree to the correct consistency. I think that may have diluted the flavor a bit. Had to add additional salt and No-Chick bouillon. Overall, very good soup. I think it needs some tweaking tho...
memorgan
New York
2/7/2016
This soup looks absolutely amazing! I am going to make it tomorrow...and will come back to review it! Not sure about adding the broccoli for garnish, so I will use the flat leaf parsley and a little chopped rosemary instead.
pattersonba
Toronto
11/23/2015
I read the reviews and got nervous this would be bland. I added chili powder, smoked paprika, cumin and white pepper for flavor. Instead of pureeing all the soup I only pureed about 3/4th of it and left the rest whole. This kept it soupy without adding water and i just added the broccoli and garnished with tarragon leaves. My family loved it.
ragingchicken
Memphis TN
6/17/2015
I made this the first time as written. It is tasty. The second time I made it, I added parsnips, celery, and carrots. Also, it needed a lot of help, and I spiced it up with chili powder, powdered sumac, and many more herbs from my cabinet. After swirling with my hand mixer, it is now part of my soup list. It is drop dead delish!
Anonymous
Merion, PA
3/5/2013
up the garlic 50%, added some shallots and celery to the mix, included the broccoli directly into the soup, finished with some good olive oil and chives with a small dollop of plain yogurt. makes an excellent flavour.
cookdaverb
toronto, on
2/8/2013
used the canned chickpeas....super easy!!! served it at a small dinner and got positive reviews....the garnishes are the key.....
dstillmtaz
2/3/2013
Found this to be very bland. I tried to punch it up with soy sauce and some other ideas, but probably won't make it again. Felt very healthy though.
Anonymous
Arlington
1/28/2013
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