Marcella Hazan’s Chick Pea SoupMarcella Hazan’s Chick Pea Soup

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 4 Servings

There is a sweet depth of flavor to chick peas that distinguishes them from all other legumes. In the countries on the eastern edge of the Mediterranean they continue to be popular after more than 5,000 years of cultivation. Soup is one of the tastiest things one can do with chick peas. This one is lovely on its own, and it can be varied adding either rice or pasta. Unlike canned kidney beans, which can be mushy, canned chick peas can be very good and, if you don’t mind the slightly higher cost, you needn’t bother with soaking and cooking dried chick peas.” —Marcella Hazan

Ingredients

4 whole garlic cloves, peeled
1/3 cup extra virgin olive oil
1 1/2 teaspoons dried rosemary leaves, crushed fine almost to a powder OR a small sprig fresh rosemary
2/3 cup canned imported Italian plum tomatoes, cut up, with their juice
3/4 cup dried chick peas, soaked and cooked, or 2 1/4 cups canned chick peas, drained
1 cup homemade broth OR 1 bouillon cube dissolved in 1 cup water
Salt
Black pepper, ground fresh from the mill

Instructions

Put the garlic and olive oil in a pot that can subsequently accommodate all the ingredients, and turn on the heat to medium. Sauté the garlic cloves until they become colored a light nut brown, then remove them from the pan.
Add the crushed rosemary leaves or the fresh sprig, stir, then put in the cut-up tomatoes with their juice. Cook for about 20 to 25 minutes or until the oil floats free from the tomatoes.
Add the drained cooked or canned chick peas and cook for 5 minutes, stirring them thoroughly with the juices in the pan.
Add the broth or the dissolved bouillon cube, cover, and adjust heat so that the soup bubbles at a steady, but moderate boil for 15 minutes.
Taste and correct for salt. Add a few grindings of pepper. Let the soup bubble uncovered for another minute, then serve promptly.