- 2 Cups dried chickpeas (do not used canned!)
- 3 T olive oil
- 2 celery stalks with leaves, finely chopped
- 2 sprigs fresh rosemary, finely chopped
- 12 fresh sage leaves, finely chopped
- 8-10 garlic cloves, crushed
- 1 15 ounce can diced tomatoes
- juice of 1/2 lemon
- salt and pepper to taste
- broth (vegetable or chicken)
Soak Chickpeas overnight. Pick through them discarding any funky ones, rocks, etc and put in a large bowl. Cover with water by at least 2 inches and cover overnight. Rinse and drain chickpeas. Place them in a large pot and cover by 2 inches with water and bring to a boil. Skim the white froth that rises until clear. With the lid tilted cook on med/low at least 1 1/2-2 hours or until chickpeas are soft.
Drain, reserving the liquid (if you don't have much don't worry-that is what the broth is for). Take 3 cupfuls of chickpeas and puree them with 2 cups of reserved liquid (or broth). Set pureed and non pureed aside.
I pureed the celery and herbs together in my cuisinart. Helps bunches. Heat oil in same pot and add celery and herbs. A minute later add the garlic. As soon as the garlic becomes aromatic add the chopped tomatoes and saute together for a few minutes. Add the remianing whole chickpeas and stir to coat them in the sauce for 3-4 minutes. Add at least 1 1/4 cups reserved liquid (or broth). Cover and simmer for 20 minutes.
Stir in the pureed chickpeas with their liquid, cover, and simmer for 15 more minutes, stirring often. Add the lemon juice and if you need, dilute the soup with more broth until you reach your desired consistency. Enjoy!