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Yesterday I introduced you to The Classic Italian Cook Book by Marcella Hazen, and today I'm going to give you a recipe from that book. It's Friday and it's snowy, especially if you live in the American Northeast, so I've chosen a hearty, healthy soup for dinner.
This is a very simple, rustic kind of recipe that you can make in no time at all. Double the recipe and you can use the leftovers in a variety of ways.
Hazen suggests adding rice or pasta to the soup. I've done it all three ways and it's always delicious. You can leave the chickpeas whole, or you can puree the soup. I like a bit of texture in my soup so I partially puree it. You'll need to increase the amount of broth if you puree it.
Make some crostini by quickly frying cubed or sliced bread in a bit of olive oil and place that on the top of the soup. If you have some spinach or swiss chard on hand, you can toss that in too. Add a green salad and you've got a great warming dinner to eat while the snow blows outside.I've given the recipe with canned beans but feel free to use 3/4 cup of dried chick-peas. You have to soak them over night and then bring them to a boil on top of the stove then cook them in the oven at 325ºF for 1 1/2 hours or until tender. Hazen says she peels each chick-pea, but I think life is way too short for that.
Chick-Pea Soup
Serves 4
2 16 oz cans chick-peas
4 whole cloves of garlic, peeled
1/2 cup olive oil
1 1/2 tsp finely crushed rosemary leaves
2/3 cup canned Italian tomatoes, roughly chopped, with their juice
1 cup beef or vegetable broth
salt, if necessary
freshly ground pepper to taste
1. Saute garlic cloves in the olive oil in a heavy casserole over medium-high heat. When the garlic is well browned remove it. Add the rosemary to the oil, stir then add the chopped tomatoes with their juice. Cook over medium heat for about 20 to 25 minutes or until the tomatoes separate from the oil.
2. Add the drained chick-peas and cook for 5 minutes , turning them in the sauce. Add the broth and bring to a boil and cover and keep at a steady, moderate boil for 15 minutes. Taste and correct for salt and add freshly ground pepper. Serve hot.
Difficulty level: Easy
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