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Chickpea vegetable soup

The extra work of soaking and simmering dried garbanzo beans to make this soup is really worth it. The broth turns out absolutely delicious and the chickpeas and vegetables make the soup both hearty and healthy.

  • 1 lb dried chickpeas (garbanzo beans)

Put chickpeas in a large bowl, cover with water, and soak overnight. The chickpeas will expand as they soak, so cover the beans by an inch or two of water.

  • 1/2 onion sliced lengthwise and peeled
  • 2 whole cloves
  • 1 sprig fresh rosemary
  • 3 or 4 cloves of garlic, minced
  • 2 bay leaves
  • 1/3 cup olive oil
  • 1 Tbsp coarse salt
  • 1 Parmesan rind
  • Soaked garbanzo beans, drained and rinsed
  • 5 cups water

Split the onion lengthwise and peel it. Insert the two cloves into the onion.

Put everything into a big pot and bring to a boil. Cover and reduce heat to a simmer for about an hour, until the chickpeas are tender.

  • 1 cup diced tomatoes, canned or fresh
  • 3 carrots, sliced into 1/4-inch rounds
  • 3 stalks celery, sliced crosswise 1/4-inch thick

Add the vegetables to the pot, cover and simmer for another 1/4 hour, until the vegetables are tender.

  • 1/2 cup shredded Parmesan
  • lemon pepper

Sprinkle each bowl with some of the Parmesan and top with several grinds of lemon pepper.

Servings: 6-8

Credits: New York Times, 25 March 2011