Smoky Chickpea Soup

I find that many people tell me they can’t make soup, but I am here to tell you that it is probably one of the easiest meals to make and perfect in the snowy weather that has been blanketing Ontario.

This soup is a new version of an old favourite of mine. Chickpeas are a lovely neutral bean, which many people, even the ‘I don’t eat beans’ people enjoy, and making it into soup makes it even more likeable!

Chickpeas, also known as garbanzo beans, are a great source of fibre, magnesium and folic acid.

This soup is good for a ten-month old, if you omit the tomatoes.

Smoky Chickpea Soup
1 tbsp olive oil
1 small onion, chopped
1 clove of garlic, chopped
1 tsp cumin
1 tsp smoked paprika
3 small white potatoes, diced
3 sundried tomatoes, chopped
1/2 dried ancho pepper, cut into small pieces (optional)*
4 cups vegetable or chicken stock
1 can chickpeas, drained and rinsed

In a large soup pot, over medium heat, sauté the onion and garlic in the olive oil for 3 minutes
Add the cumin, paprika and sauté for another minute
Add the potato, sundried tomato and ancho pepper and sauté for a few minutes
Add 1/2 cup of the stock and scrape the bottom of the pot to release the caramelization that has accumulated
Add the remainder of the stock and the chickpeas
Cook over medium heat until the potatoes are soft
Using a hand blender, purée the soup (watch for splashes!)
You may also put it into a stand blender, in batches
When it has been puréed, let it cook for a few minutes until it boils
Ready to eat!

I found dried ancho peppers at a Mexican food store. They are not spicy if you remove the seeds. Pull on the stem to remove the top, shake out the seeds. I use kitchen scissors to cut it into small pieces then put it into my cooking. It adds a lovely smoky flavor.

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