Chickpea Soup | Recipes The Comidista EL PAÍS

Every legume has its superpowers in the kitchen, and chickpeas, to me, is their ability to star in unbeatable soups. These cream balls are generous in giving the cooking water a distinctive taste, smooth but comforting, that I immediately associate with a place (home) and a feeling (feel good).

The chickpea broth does not need too many dressings to give pleasure and well-being. In fact, I’d say its subtlety shines more when you use just a few ingredients as humble as the legume itself. Today’s soup goes in that direction and is a clear commitment to culinary minimalism: onion, garlic, bay leaf and little more. You want more intensity? Use chicken broth instead of water. Got the green part of a leek lying around and don’t know what to do with it? Add it and remove it later. Do you think that chickpea soup without noodles isn’t chickpea soup? Increase the amount of liquid and add noodles. But none of these three elements are absolutely necessary for the success of the judgment.

What I think is non-negotiable in this case is to start with dried chickpeas, preferably of Spanish origin (not that I’ve had a fit of nationalism, but those are usually much better). Before you start yelling out the window “I don’t know how to cook vegetables, give me the cyanide, I want to kill myself because I can’t make this recipe!!!”, step away from your drama queen role for a moment and Rejoice because you only have to do two things: soak the chickpeas and leave them on the fire long enough for them to soften the next day. end of the tragedy.

Finally, there’s one more step I really don’t want to skip: the final squeeze of lemon juice, which works really well to balance the sweetness of the luscious and creamy onion. It’s not modern that occurred to me, but rather a common practice in Greek chickpea soup revised. It brightens the dish, adds luster and, when you think about it, it’s not much different than what God’s life in Spain did to lentils: liven them up with a drizzle of vinegar.


For brains the size of a chickpea seed.


For 4-6 people

  • 250 grams of dried chickpeas
  • 2 large onions (approx. 500 g)
  • 2 cloves of garlic
  • 3 bay leaves
  • 1 lemon
  • 1/4 teaspoon baking soda
  • 1 liter of water or chicken broth
  • The green part of a leek (optional)
  • Extra virgin olive oil
  • salt and black pepper


  1. Soak the chickpeas in water and a little salt the day before. Discard the water and rinse well.
  2. Finely chop the onion.
  3. Heat a splash of oil in a large saucepan or slow cooker over medium-high heat. When hot, add the onion and sauté for about 3 minutes.
  4. While the onion is cooking, finely chop the garlic. Pour into the pan and stir. Cook for about 5 minutes, add the bay leaf and leave to stand for a further 20 minutes, stirring occasionally. It should be soft and slightly golden.
  5. Add the broth or water and the green part of the leeks if you have them. When the liquid is heated, add the chickpeas, baking soda, salt, and black pepper.
  6. From here, if you’re using a regular pot, leave it half covered and cook over low heat until the chickpeas are very soft and almost falling apart (this may take about two hours, depending on the type). You have to be careful not to let them dry out and if that happens add water or hot broth. If using a pressure cooker, pressure cook over low heat for anywhere from 50 minutes to an hour (depending on the pot), turn off the heat, and allow to cool without releasing the pressure until the lid opens.
  7. When the chickpeas are done, discard the green part of the leek if it has been used, add the lemon juice to the soup, bring to a boil and season with salt and pepper. If you’d like the broth to thicken up a bit, we recommend using the blender to chop up a few tablespoons of chickpeas and add them back to the pan. The soup can be eaten fresh, but it is better to leave it to rest for a few hours.
  8. Serve with a drizzle of extra virgin olive oil and more lemon and black pepper for whoever wants to wear it.

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