I’ve made this soup many times, after listening to Lynn Rosetta Casper talk about it on NPR’s Splend Table. I always make it with dried chickpeas, never with canned, and use the immersion blender to thicken it. This is great soup, if you like the flavor of chickpeas.
* 1 1/2 cups chickpeas, soaked overnight in water to cover if time allows (see below for variation with canned chickpeas)
* 5 cloves garlic, peeled and cut in slices
* 3 sprigs rosemary or thyme
* 1 medium to large carrot, peeled and cut in small dice
* 1 celery stalk, peeled and cut in small dice
* 1 medium onion, peeled and cut in small dice
* Salt and freshly ground black pepper
* 1/2 pound smoked sausage, grilled or broiled and cut into thin slices
* 1 teaspoon minced garlic
* 1 tablespoon extra-virgin olive oil, or to taste
1. Combine the chickpeas, sliced garlic, and herb in a large saucepan with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, partially covered, for at least 1 hour, or until fairly tender. Add additional water if necessary, and skim any foam that arises to the top of the pot.
2. Scoop out the herbs and add the carrot, celery, onion, salt, and pepper to the pot. Continue to cook until the chickpeas and vegetables are soft, at least another 20 minutes. Remove about half the chickpeas and vegetables and carefully puree in a blender with enough of the water to allow the machine to do its work. Return the puree to the soup and stir; reheat with the minced garlic, adding additional water if the mixture is too thick.
3. Stir in the minced garlic and cook a few minutes longer. Taste and adjust seasoning, then serve, drizzled with the olive oil