Chickpea & apple soup

Chickpea & apple soup

By
From
Sicily
Serves
6

This unusual sweet-tasting and textural soup is from our chef friend Marco Piraino from Palermo. It makes a gorgeous first course or lunchtime meal. Chickpeas are a very good source of protein, fibre and minerals and have formed an important part of the Italian diet for centuries.

Ingredients

Quantity Ingredient
250g dried chickpeas
3 tablespoons extra-virgin olive oil, plus extra to serve
1 leek, trimmed and finely chopped
2 apples, peeled and roughly chopped
1 bay leaf
1 garlic clove, peeled, cored and crushed
3 litres water or chicken or vegetable stock
salt
freshly ground black pepper

Method

  1. Cover the chickpeas in cold water and soak overnight. The following day drain them and discard the water. Heat the oil in a large saucepan and fry the leek for 5 minutes over a medium heat until softened, then add the rest of the ingredients and stir through. Cook until the chickpeas are soft, which should take around 1½ hours but could be up to 2½ hours depending on how old they are. Add a little more hot water if it starts to dry out. You can blend the soup as much or as little as you like with a stick blender in the saucepan. Check the seasoning and adjust as necessary. Pour the soup into warm bowls and finish with a swirl of good olive oil and a twist of black pepper.
Tags:
Italy
Italian
Sicily
Sicilian
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