Chicken and Chickpea Soup — Alison Roman

Name: Chicken and Chickpea Soup — Alison Roman
Cuisine: Mediterranean
Ingredients: 3 cups chicken broth; 2 cups dried chickpeas (or 2 15-ounce cans of chickpeas, drained and rinsed); 1 large shallot, quartered lengthwise (a red or yellow onion will work, too); 6–8 peeled and crushed garlic cloves; 1–2 dried chiles (can be small or large, smokey or not, dealers choice), or a generous pinch of crushed red pepper flakes; Olive oil, for drizzling; 2 stalks celery, thinly sliced, plus the leaves if you’ve got them; 2 scallions, white and light green parts, thinly sliced; Lemons, halved, for squeezing over; Parmesan, for shaving over the soup or maybe just for a snack; 2lbs Chicken

4 steps

If you’re looking for a winter soup that’s not vegan, this is one of my favorites.

Updated at: Thu, 17 Aug 2023 03:09:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories771.9 kcal (39%)

Total Fat33.1 g (47%)

Carbs69.2 g (27%)

Sugars12.8 g (14%)

Protein51.1 g (102%)

Sodium844.5 mg (42%)

Fiber13.6 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 cupschicken broth

2 cupsdried chickpeas

or 2 15-ounce cans of chickpeas, drained and rinsed

1shallot

large, quartered lengthwise, a red or yellow onion will work, too

6garlic cloves

peeled and crushed

1dried chiles

can be small or large, smokey or not, dealers choice, or a generous pinch of crushed red pepper flakes

olive oil

for drizzling

2stalks celery

thinly sliced, plus the leaves if you’ve got them

2scallions

white and light green parts, thinly sliced

Lemons

halved, for squeezing over

Parmesan

for shaving over the soup or maybe just for a snack

2 lbsChicken

Instructions

Step 1

1. Bring the chicken broth and 3 cups of water to a simmer (if using canned chickpeas, no need to use water). Add the chickpeas, shallot, garlic, chiles, and a good pour of olive oil. Season with salt and simmer on low until the chickpeas are extremely tender and cooked through, to the point of creaminess. Depending on how old your dried chickpeas are, this can take upwards of two hours, but shouldn’t be more than that. If using canned, let them simmer about an hour, just to really soften even further and acclimate into the broth. (Soaking the dried chickpeas will cut down on this time by about 30 minutes, but at that point, who cares, what’re 30 minutes? Where are you going? Nowhere. If you have an instant pot or pressure cooker, sure, use it– but I enjoy this long-simmering process the old fashioned way). As the chickpeas cook and simmer, they might want a little more liquid—go ahead and add it. Not all simmers and pots are created equal, so your liquid may be evaporating at a different rate, etc.

Step 2

2. Once the chickpeas are where you want them (soft, tender, creamy, supple, salty, delicious, amazing, seasoned, gorgeous, flavorful) remove the soup from the heat and add celery and chicken. Season with salt and pepper, maybe more chili flake if you want something spicy. No need to keep simmering at this point, the chicken and celery will just warm through (you don’t want to soften the celery or overcook the chicken).

Step 3

3. Ladle into a bowl and scatter with celery leaves (parsley is a good substitute here), scallion, and a squeeze of lemon. Parmesan if you want, a grind of black pepper, and drizzle of olive oil to finish.

Step 4

Notes

View on alisoneroman.com

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