Onion chickpea soup

0 likes 0 comments Recipe by Anna Murray

Ingredients for plenty?

1 tablespoon extra-virgin olive oil
2 large sweet onions, sliced
2 cups chopped spring onions or leeks -- whites and light green parts only
2 tablespoons chopped garlic
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
1/4 cup dry sherry (I just use whatever alcohol I have on hand that seems close? I think I used vermouth once)
1/2 teaspoon freshly ground pepper
3 14-ounce cans reduced-sodium beef broth
1 15-ounce can chickpeas, rinsed
1/4 cup minced fresh chives, or scallions
6 slices whole-wheat country bread
1 cup shredded Gruyère, or fontina cheese

Easy

Directions

1. Chop the sweet onions and the leeks/spring onions.
Heat oil in a large saucepan over medium-high heat. Add sweet onions and stir to coat.
Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes. In the meantime, chop the garlic and thyme.
Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.
Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth and chickpeas and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes. Remove from the heat and stir in chives (or scallions).
Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.

main courses, soup February 23, 2017 10:44