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chickpea soup with bread and tomatoes
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Recipe for Tomato, Chickpea, and Bread Soup

Adapted from Yotam Ottolenghi

Ingredients

  • *1 large onion sliced
  • *1 large fennel bulb finely sliced
  • *3-4 tablespoons olive oil
  • *3 carrots chopped
  • *6 celery sticks chopped
  • *two 28 oz. cans whole plum tomatoes
  • *2 cups cooked chickpeas
  • *1 tablespoons chopped or dried oregano
  • *2 handfuls chopped fresh parsley
  • *4 sprigs of thyme leaves removed
  • *2 tablespoons honey
  • *6-8 cups vegetable stock
  • *2 -ish cups sourdough bread, cubed
  • *salt and pepper to taste
  • *Basil Pesto 1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic

Instructions

  • 1. In a large saucepan over medium-high heat, sauté fennel and onion in olive oil for five or so minutes. Add the carrot and celery, stirring and cooking for another 5-7 minutes until just barely browned.
  • 2. Next add the tomatoes and their juices, the herbs, honey, and some salt and pepper. Cover with vegetable stock to the top of the pan. Bring to a boil and then cover and reduce heat to low, allowing the soup to simmer for about 30 minutes.
  • 3. Meanwhile, cut up bread into cubes and toss in olive oil and a bit of garlic salt if you have it. Spread out onto a baking sheet with parchment paper and bake for 10-12 minutes until golden brown. Now is a good time to prepare the pesto, if you have everything fresh - otherwise, store bought is okay. In a food processor combine parsley, basil, olive oil, and garlic, and pulse until completely reduced to a paste. I like lemon basil with this dish, but regular basil works great, too.
  • 4. With about 5 minutes left on the soup simmer, toss in the cooked chickpeas and remove cover. Stir together and simmer for another 5-7 minutes. Remove from heat, and add bread cubes just before serving. Top each serving bowl with a dollop of pesto and a good sprinkle of salt and pepper.