Chicken and chickpea soup


First published in 2015
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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
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
Return the chickpeas to the pot and cover again with 2 litres of cold water, then add the chicken and bring to the boil
Once boiling, reduce the heat and simmer for 2 hours, removing the chicken after 20 minutes and skimming away the foam at regular intervals
Pick all the chicken meat away from the bone and set aside
Place a pan over a medium heat and add oil. Fry the celery, onion, leek and garlic until soft
Add the vegetables to the pot containing the chickpeas - along with the chicken meat
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
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
First published in 2015
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