Chicken and chickpea soup

PT2H30M

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Ingredients

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1
If using dried chickpeas, soak them overnight. Tinned chickpeas will not need to be soaked, but will need to be rinsed with water and drained
2
Place the chickpeas in a large pot. Add enough water to cover and bring to the boil, skimming away any foam that rises to the top during this process. Strain and set aside
3
Return the chickpeas to the pot and cover again with 2 litres of cold water, then add the chicken and bring to the boil
4
Once boiling, reduce the heat and simmer for 2 hours, removing the chicken after 20 minutes and skimming away the foam at regular intervals
5
Pick all the chicken meat away from the bone and set aside
6
Place a pan over a medium heat and add oil. Fry the celery, onion, leek and garlic until soft
7
Add the vegetables to the pot containing the chickpeas - along with the chicken meat
8
Pour the contents of the pan into a blender. Add white wine, lemon juice, 4 tbsp of oil and blitz – this is best done in 3 or 4 batches. Add a pinch of salt
  • 4 tbsp of olive oil
  • 1 tbsp of lemon juice
  • 1 pinch of salt
  • 100ml of white wine
9
Once ready to serve, reheat the soup and add the rest of the olive oil. Garnish with chopped parsley and chives. Divide the soup into bowls and serve
  • 4 tbsp of olive oil
  • 1 tbsp of chives, chopped
  • 1 tbsp of parsley, chopped
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