Marcella Hazan

M

Marg CDN

Well-known member
Marcella Hazan’s Chickpea Soup

1/3 cup olive oil

4 cloves garlic, peeled

sprig of fresh rosemary, chopped

2/3 cup canned imported Italian plum tomatoes, chopped, with their juice

2 1/4 cups cooked chickpeas from a can and drained

1 cup broth

salt and pepper

Heat the olive oil in a medium saucepan over medium heat. Sauté the garlic cloves until they are coloured a light brown, then remove from the pan. Add the rosemary and stir it for a few seconds, then add the tomatoes and their juice. Cook for about 20 to 25 min., or until the oil floats free from the tomatoes. Add the chickpeas and cook for 5 min., stirring well. Add the broth, cover the pot and cook at a moderate boil for 15 min. If serving the soup now, taste for salt and add some fresh ground pepper and let it boil for another minute.

 
This screams totally satisfying and a quick and healthy lunch for those days when

I find lunch to be a very pesky chore. Hubby has his own shelf in the second fridge, mostly leftovers, and stuff he likes from the store...a beautiful and fat sandwich for one. I usually make a fresh, green salad, different each day, made with smoked trout from Trader Joe's or some of their yellow fin tuna. Sometimes, if we have steak left over, I use that. I keep persian lime olive oil, garlic, and Lisbon Lemon oils on hand at all times. For vinegar, I love champagne, or pineapple, or Cabernet Sav.. I do love my salads, especially in summer when the tomatoes are at hand. Winter is a bit different and I usually resort to the cherry type of tomatoes, and use more canned beans, especially garbanzos.
Thanks for sharing this, I will add it to my list.!

 
Couple of questions?

2/3 c tomatoes and their juices -- is that a whole can? I can see taking part of a can of tomatoes, but how much juice then? Do the tomatoes and the juice equal 2/3 cup?

What kind of broth do you use?

 
Marcella says meat broth. I do use beef (better than beef in the jar thanks to Pat's recommend).

I must admit that I copied this from the internet. It is someone else's typing and I need to add a couple of comments.

- rosemary leaves crushed to very fine (critical flavour)

- if you double the recipe my notes say do not double the oil DUH

- go scant on this measure of chick peas

- 2/3 c. tomatoes is part of a can, of either size. So you will have leftovers or double the recipe. I just look at the proportion of juice to pulp in the can and keep that proportion with the measure.

- I serve it with grated parmesan, as I do with just about everything that isn't dessert.

- works well with rice or pasta added to the lightly pureed soup

 
I made this last evening. So very good! a couple comments

Who knew just a few simple ingredients could turn out so flavorful and good? This recipe is wonderful. I did use a whole can of chopped tomatoes, the suggested amount of garbanzos, more fresh rosemary, more broth. I used a combo of veggie broth and homemade chicken broth and I did use some shredded parmesan to finish it. Very, very good. My DH loved it.

 
REC: Chickpea with Arborio Rice Soup (version)

Found this to try after I first make the soup as written smileys/wink.gif Colleen

(Also this somewhat the same version from Maria Rodale adds red pepper flakes)
https://www.huffpost.com/entry/chickpea-soup-the-best-it_b_6429696?guccounter=1&guce_referrer=aHR0cHM6Ly93d3cuZ29vZ2xlLmNvbS8&guce_referrer_sig=AQAAAK8XPUDChYNqQk8pDKNSNaU9S1_9J1GVAyGFiHhf0lAKqx0YjOG3gjE4TMmEGQThw6PJESRFZlxfPoCs0AGRP-jY66glp-AcpdgUoRAhixGGg9CL4we6LEVbXee3YWLqB7K0R20Z1GXy1_b0pOhylFrKCKP7sB-BeSGm1WE-V6w4

(And the pasta version is very similar but uses 2 cups broth and about 1/2 lb. small macaroni or homemade maltagliati pasta. Instead of adding olive oil at the end, add 1 Tbsp butter and a bit of parmesan cheese)
https://theartofdelicious.wordpress.com/2014/12/24/italian-chickpea-soup/

(And dried chickpeas version: Place the dried chickpeas in a bowl and add water to cover plus three inches.  Let sit unrefrigerated overnight.  After soaking, drain the chickpeas, rinse in cool water, and place them in a pot that is large enough to hold the peas plus water to cover by at least three inches.  Place the pot over medium high heat, cover the pot and bring it to a boil.  Reduce to a simmer and cook at a steady simmer until tender, about 45 minutes to an hour.  Remove from the heat and let cool.  Store the chickpeas in their cooking liquid until you're ready to use and at that point, drain them)
https://www.thecitycook.com/recipes/2012-12-17-chickpea-and-tomato-soup

MARCELLA HAZEN'S CHICKPEA WITH ARBORIO RICE SOUP
The Chickpea Soup (made from the preceding recipe)
3 cups (or more) basic meat broth, or 2 bouillon cubes dissolved with 3 cups water. (I use vegetable broth)
1 cup rice, preferably Italian Arborio rice
1 tablespoon extra virgin olive oil
Salt

Puree all but a quarter cupful of the chickpea soup with an immersion blender or use a food processor. Add the rest of the soup and broth, or the dissolved bouillon, and bring to a steady, but moderate boil.

Add the rice, stir, cover the pot, and cook, letting the soup bubble steadily, but moderately, until the rice is tender, but still firm to the bite. Check after about 10-12 minutes to see if more liquid is needed. If the soup is becoming too dense, add more homemade broth or water. When the rice is done, swirl in the olive oil, then taste and correct for salt. Let the soup settle for two or three minutes before serving.

http://www.eatinggracefully.com/blog/2013/10/8/u28itodmkn2vttsn6vczkztjj8njsy

 
I wish I lived next door to you, Karen!

We love salads, too, and yours always sound so very tasty smileys/wink.gif I hope you have all - not just salads - of your recipes written down. And what about publishing a cookbook - or cookbook series? Colleen

 
LOL, thanks Colleen. I have two large binders full of recipes I have tried and rated

Then I have family recipe book which are recipes from my mom, aunt, and they are all on recipe cards or post it notes. Many are mine and rated such as "hubby loves, son did not, daughter loved, second son hated" and so on. One dil loves going through them and takes pictures of the ones she wants to try. I did several cookbooks as fundraisers for our police dept, all recipes were from staff, volunteers, officers and even our K-9 officers. Very fun. Last cookbook I want to do, however:)

 
I understand! Huge effort! Did that, and done

And I know that you've worked a lot with Linda Stradley and her site. I just loooooooove a great salad smileys/wink.gif Colleen

 
Thanks for adding your notes, Marg

Glad I checked this post - these are helpful! Added them to your recipe! Looking forward to making this! Colleen

 
May I suggest that you try it without the pepper flakes? The exceptional flavour comes from the

garlic and esp. the sizzling rosemary. I think that flavour would be killed with pepper flakes.

 
Ah yes, Linda is such a fun person. She and I met online and visited back and forth

she and I are both going through caring for our hubbies now. Her daughters are doing most of the work on her website now. They are great to their mom!

 
1. Read the recipe & comments and decide to make it.

2. Then Mr. Winter Frost decides to pay a visit lasts night and now my tiny rosemary bush is a brown, crackly mess of dead frozen leaves.
3. Go shopping and add the ONE ingredient I thought I had.
4. Out of all the packaged herbs, the grocery store is out of...yes, of course, fresh rosemary.
5. Stop at second grocery store and have to pick through the packages of rosemary because they are all looking pretty bad. This requires reaching up, sliding off each package, reviewing it, setting it aside, pulling down another one, reviewing....until I hit pay dirt of the fifth package. Then put all the other ones back.
6. Get home and realize I forgot to buy the chickpeas.
6a. Have tea and toast with apple butter for dinner.

 
ooh ya. My poor mom made apple pie, Dad had to eat it cold, Grandad had to eat it hot with cheese.

All in the age of no microwaves.

How people catered to their families.

But parmesan would be a great try for pie.

 
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