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CHICKPEA VEGETABLE SOUP with PARMESAN, ROSEMARY & LEMON
recipe from NY Times Cooking
Melissa Clark
INGREDIENTS:
1 Whole clove
½ onion, sliced root to stem, intact, peeled
(1lb. Dried chickpeas, soaked, drained)
*** I used - canned chickpeas,
drained, not rinsed
I sprig rosemary
3 garlic cloves, minced
2 fresh Bay leaves
⅓ C. olive oil
1 ½ T. Salt, more to taste
1 small parmesan rind
1 C. diced tomatoes, canned or fresh
2 medium carrots, sliced rounds
2 celery stalks, sliced
2 T. tomato paste
Zest 1 lemon
¼ t. pepper
Insert clove into the onion.
Put the onion in a pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil,
salt and cheese rind.
Add 2 C. water and bring to a boil over high heat.
Reduce heat to low, cover and simmer for about 30 minutes.
(if using dried chickpeas, add 5 C. water, and simmer about an hour, until dried chickpeas are tender.)
Add the tomatoes, carrots and celery,
cover loosely, and simmer until the vegetables are soft, about 25 minutes longer.
I added 2 T. tomato paste.
While soup simmers, mix the chopped rosemary, grated parmesan cheese, lemon zest, & pepper in a small bowl.
Season the soup with salt & pepper.
Ladle into bowls.
Sprinkle with the parmesan mixture.
Enjoy!