Chickpea Soup

Chickpea soup is one of the most comforting soups.  While enjoying a bowl of this soup, a friend of the family actually told me that his grandmother used to make this soup also.  I like to make it by soaking the chickpeas, but have included instructions making it from canned beans as well.

• 2 c dried chickpeas
• 1/2 t baking soda
• water

If using dried chickpeas, allow the chickpeas to soak with the baking soda in a medium bowl covered with cold water for 24 hours.  Rinse and drain and chickpeas and follow instructions below.

• 4 T olive oil
• 5 t minced garlic
• 2 T tomato paste
• 1 large clove garlic, unpeeled
• 1 celery stalk
• 1 twig fresh rosemary
• 2 large bay leaves
• 8 c water
• 2 t salt
• 5 strips bacon cooked or 1/3 c pancetta cubed and cooked
• 1/4 lb. broken angel hair pasta

In a skillet, cook olive oil and minced garlic. Cook until fragrant, about two minutes.  Stir in tomato paste, stir and set aside. 

Place the chick peas, garlic, celery, rosemary, bay leaves and water in a stock pot over medium heat, cover and cook for 2 hours for dried chickpea method (1 1/2 hours for canned chickpeas).  Remove from heat and remove the rosemary, bay leaves and celery. Sprinkle on salt.  Remove half of the chickpeas and puree.

Take a ladle of the soup broth and add it to the garlic and tomato paste.   Stir and then add this mixture into the soup. Simmer for about fifteen minutes.  Stir in angle hair pieces and cook another five minutes and serve. 

As a healthy alternative, I replace pasta with spaghetti squash.