Chickpea and White Bean Soup

Chickpea and White Bean Soup

When I was a kid, first to fourth grade, near my school there was a store selling all kinds of roasted seeds ans snacks. We call those sellers the seed men. Kids mostly bought roasted sunflower or pumpkin seeds.But not me. I liked the chickpeas 8-) Kids hated them mostly. They hated the fact that they resemle tiny brains. For me, they are still favorite roasted seed snack :D

Chickpea and White Bean Soup

300 g white beans
300 g raw chickpeas
2 cloves garlic
2-3 celery sticks
1 carrot
1/2 celeriac
100 g streaky bacon
olive oil
clear stock of your choice
salt and pepper

Soak beans and chickpeas, at least overnight, in separate bowls. The next day, remove the chickpea and bean skins. Time consuming I know, but better if you do it this way ;)

Cook beans and chickpeas in separate pots, but try to avoid them to get mushy. When cooked reserve half of the amount of both chickpeas and beans for later in the recipe.

Saute shopped celery sticks and whole cloves of garlic on a splash of oil and then transfer into a bowl. In the same pan, in the same oil, saute finely diced carrot, celeriac and bacon until soft.

Puree half of chickpeas and beans and sauteed vegetables in a blender. Regulate the thickness with the stock. Transfer puree, reserved whole chickpeas and beans into a pot and let boil. Season to taste.

 

Note: I am sending this recipe to Marta from Mangiare è come viaggiare, who is hosting Weekend Herb Blogging this week.

PS: The new, fabulous and lovely birthday issue of MEZZE magazine is online. Take a look, even if you don’t understand the language :D

Mezze, April 2013

5 Comments

  1. The soup looks lovely. After having tried, I agree that taking the skin off chickpeas is worth the effort. On the other hand, I have not yet done it with beans.

    • Simona, the beans (large, with thick skin) I use are even easier to remove the skins.

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