Chickpea and chard soup

April 23, 2009


This soup was an improvisation using leftover vegetables from a previous shipment of Chubeza, my CSA provider and a few vegetables from the latest shipment. What I like about this kind of improvisations is that often I find the result to be much more tasty than I have anticipated, like this particular soup has proven to be. Only later did I find out that the combination of chickpeas and chard is actually quite popular.


Serves: 6




  • 300g chickpeas, soaked overnight in water and a bit of baking soda

  • 4-5 large sticks of celery, chopped

  • 1 medium onion, chopped

  • 3 medium carrots, chopped

  • 6-8 cloves of garlic, chopped

  • 4-5 medium tomatoes, quartered

  • 1/2 medium cabbage, chopped

  • 4 leaves of chard, sliced in half length-wise and then chopped

  • 1 handful of coriander leaves, chopped

  • 1 small branch of rosemary

  • 1 small branch of lemon thyme

  • 1 dry chili pepper (optional)

  • 1/2 glass vermouth or dry white wine

  • 1/2 glass olive oil

  • 2 1/2 liters water

  • Salt and freshly ground pepper




  • The night before making the soap, soak the chickpeas in lots of water and 1/2 tsp. baking soda

  • In a large soup pot with a thick bottom, heat the olive oil. When hot, add the onions, celery, carrots, garlic and chili pepper. Stir for about 10 minutes until the vegetables have softened

  • Add the tomatoes, cabbage and herbs and stir vigorously for a few minutes

  • Add the chickpeas and stir for a few more minutes until the bottom of the pot is sizzling

  • Add the vermouth and stir well until it has evaporized. Add salt to taste

  • Add the water and let simmer for an hour or two, until the chickpeas are tender

  • Purée half of the solids in the pot

  • Add the chard and coriander and simmer for 5 minutes

  • Ground pepper and add more salt if needed. Serve with a bit of olive oil sprinkled onto each bowl

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