Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon
- 1 whole clove
- 1/2 onion, sliced root to stem so it stays intact, peeled
- 1 lb dried chickpeas, soaked overnight and drained
- 1 sprig rosemary, plus 1 teaspoon finely chopped leaves
- 3 garlic cloves, minced
- 2 fresh bay leaves or 1 dried
- 1/3 cup extra virgin olive oil
- 1 1/2 tbsps kosher salt, more to taste
- 1 small parmesan rind, plus 1/2 cup freshly grated parmesan
- 1 cup diced tomatoes, canned or fresh
- 2 medium carrots, sliced into 1/4-inch rounds
- 2 celery stalks, sliced 1/4-inch thick
- zest of 1 lemon
- 1/4 tsp black pepper
Tasting notes: The bright cherry and cranberry flavors pair brilliantly with the lemon and rosemary and the earthy aromas come out with the chickpeas and carrots.
Serena's tips: Don't skip on the lemon, rosemary, parmesan blend, it definitely brightens the soup and gives it a delightful spark of light.
General process notes from Serena: Take out the parmesan rind and bay leaf before serving. I pulled the onion, got rid of the clove and then diced the onion and added it back in, leaving the clove out.
- Website link
- Website address: cooking.nytimes.com/recipes/1013535-chickpea-vegetable-soup-with-parmesan-rosemary-and-lemon
Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Andrew Scrivani for The New York Times.