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Gallery Chickpea Soup with Parsley and Parmesan Recipe Summary prep: 20 mins total: 40 mins Servings: 4 Yield: Makes 7 cups

Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for drizzling 5 cloves garlic, very thinly sliced (about 2 tablespoons) Pinch of red-pepper flakes Coarse salt and freshly ground pepper 2 cans (about 15 ounces each) chickpeas, drained and rinsed 4 cups chicken broth 1 cup water Coarsely chopped fresh flat-leaf parsley leaves, for serving Finely shredded Parmesan cheese, for serving Toasts or bread, for serving

Cook’s Notes Soup can be made 3 days ahead and stored in refrigerator.

Gallery Chickpea Soup with Parsley and Parmesan

Recipe Summary prep: 20 mins total: 40 mins Servings: 4 Yield: Makes 7 cups

Chickpea Soup with Parsley and Parmesan

Chickpea Soup with Parsley and Parmesan

Chickpea Soup with Parsley and Parmesan

Recipe Summary prep: 20 mins total: 40 mins Servings: 4 Yield: Makes 7 cups

Recipe Summary

prep: 20 mins total: 40 mins

Servings: 4 Yield: Makes 7 cups

prep: 20 mins

total: 40 mins

prep:

20 mins

total:

40 mins

Servings: 4

Yield: Makes 7 cups

4

Makes 7 cups

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling 5 cloves garlic, very thinly sliced (about 2 tablespoons) Pinch of red-pepper flakes Coarse salt and freshly ground pepper 2 cans (about 15 ounces each) chickpeas, drained and rinsed 4 cups chicken broth 1 cup water Coarsely chopped fresh flat-leaf parsley leaves, for serving Finely shredded Parmesan cheese, for serving Toasts or bread, for serving

Directions

Heat oil in a medium pot over medium heat. Add garlic and red-pepper flakes; season with salt and pepper. Cook until oil is infused and garlic is just beginning to color (do not let brown), 2 to 3 minutes. Transfer garlic chips to a plate.

Add chickpeas to oil in pot, increase heat to medium-high, and cook until heated through and creamy, about 5 minutes. Smash some of the chickpeas with a potato masher or the back of a wooden spoon. Add broth and water; simmer until thickened slightly, about 10 minutes. Season with salt and pepper.

Divide soup among 4 bowls. Top with parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts.

Cook’s Notes Soup can be made 3 days ahead and stored in refrigerator.

Cook’s Notes

Soup can be made 3 days ahead and stored in refrigerator.

Reviews (4)

 Add Rating & Review     177 Ratings   5 star values:        28    4 star values:        39    3 star values:        74    2 star values:        30    1 star values:        6

Reviews (4)

Add Rating & Review     177 Ratings   5 star values:        28    4 star values:        39    3 star values:        74    2 star values:        30    1 star values:        6

Add Rating & Review

177 Ratings 5 star values: 28 4 star values: 39 3 star values: 74 2 star values: 30 1 star values: 6

177 Ratings 5 star values: 28 4 star values: 39 3 star values: 74 2 star values: 30 1 star values: 6

177 Ratings 5 star values: 28 4 star values: 39 3 star values: 74 2 star values: 30 1 star values: 6

  • 5 star values: 28 4 star values: 39 3 star values: 74 2 star values: 30 1 star values: 6

    Martha Stewart Member     Rating: 3 stars       11/18/2014   I followed this recipe exactly using store-bought chicken broth and found it to be good, not great. I think using homemade stock would have improved the flavor a lot. It's a quick and inexpensive recipe that uses ingredients that I always have on hand, so I will probably make again and see if I have better results.  

Martha Stewart Member     Rating: 5 stars       10/03/2014   this is a tasty, quick, healthy soup that can be made with ingredients you likely have in your pantry/fridge/veggie storage. I followed it pretty much exactly, and it turned out fantastically! I didn't add any bread nor cheese, it's delicious w/ just the garlic chips and parsley to garnish.  

Martha Stewart Member     Rating: Unrated       09/01/2014   I followed this exact recipe and I cannot believe how delicious and simple this was. Extremely flavorful and satisfying. I toasted bread with a little Tuscan infused olive oil and it paired perfectly.  

Martha Stewart Member     Rating: Unrated       11/25/2013   Nice idea! I will advise your sites for essaywritingservice-reviews.com in order to make it more popular

    Martha Stewart Member

    Rating: 3 stars 11/18/2014

I followed this recipe exactly using store-bought chicken broth and found it to be good, not great. I think using homemade stock would have improved the flavor a lot. It’s a quick and inexpensive recipe that uses ingredients that I always have on hand, so I will probably make again and see if I have better results.

Rating: 3 stars

Rating: 5 stars 10/03/2014

this is a tasty, quick, healthy soup that can be made with ingredients you likely have in your pantry/fridge/veggie storage. I followed it pretty much exactly, and it turned out fantastically! I didn’t add any bread nor cheese, it’s delicious w/ just the garlic chips and parsley to garnish.

Rating: 5 stars

Rating: Unrated 09/01/2014

I followed this exact recipe and I cannot believe how delicious and simple this was. Extremely flavorful and satisfying. I toasted bread with a little Tuscan infused olive oil and it paired perfectly.

Rating: Unrated

Rating: Unrated 11/25/2013

Nice idea! I will advise your sites for essaywritingservice-reviews.com in order to make it more popular

All Reviews for Chickpea Soup with Parsley and Parmesan

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chickpea Soup with Parsley and Parmesan

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest