Joan Nathan Chickpea Soup Recipe

In this article, we’ll dive into Joan Nathan Chickpea Soup recipe, the ingredients required for it, instructions to make it perfectly and some tips.

This chickpea soup is hearty, satisfying, and perfect for those cold days when you need something both nourishing and soul-warming.

Joan Nathan’s Chickpea Soup Recipe

Its time for me to share the ingredients list with you and also the step by step instructions to make Joan Nathan’s Chickpea Soup Recipe.

Ingredients

Here are the ingredients

• 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
• 1 large onion, chopped
• 1 large carrot, peeled and sliced
• 2 celery stalks, chopped
• 1 garlic clove, minced
• 1 large tomato, chopped (or 1 can of diced tomatoes)
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric (optional, but adds a wonderful warmth)
• Salt and freshly ground black pepper to taste
• 6 cups chicken or vegetable stock (or water, for a lighter version)
• Olive oil for sautéing
• 2 tablespoons lemon juice (or to taste)
• Fresh parsley or cilantro for garnish
• Optional: A pinch of cayenne pepper or paprika for added spice

Instructions:

Prepare the Chickpeas:

• If you’re using dried chickpeas, soak them overnight in a large bowl of water. The next day, drain and rinse the chickpeas. If you’re short on time, you can also use canned chickpeas, draining and rinsing them before adding to the soup.
• If using dried chickpeas, bring them to a boil in a large pot with water, reduce the heat, and let them simmer until they are tender (about 1 to 1.5 hours). Drain and set aside.

Sauté the Vegetables:

• In a large soup pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables begin to soften, about 5–7 minutes.
• Add the minced garlic and sauté for another minute until fragrant.

Add the Spices and Tomatoes:

• Stir in the ground cumin and turmeric, cooking for about 1 minute until the spices are aromatic.
• Add the chopped tomato or canned tomatoes to the pot. Stir well, and cook for another 3–5 minutes to let the tomatoes break down and meld with the other ingredients.

Add the Broth and Chickpeas:

• Pour in the chicken or vegetable stock (or water) and bring the mixture to a simmer. Once simmering, add the chickpeas. If using canned chickpeas, simply add them straight to the pot.
• Allow the soup to simmer for about 30 minutes, giving the flavors time to come together. If you like a thicker soup, you can mash a portion of the chickpeas with a potato masher or an immersion blender.

Season and Adjust the Flavor:

• Taste the soup and adjust the seasoning with salt, pepper, and lemon juice. You can also add a pinch of cayenne or paprika for extra spice if desired.
• Continue simmering for an additional 10 minutes.

Serve:

• Ladle the soup into bowls and garnish with fresh parsley or cilantro. A drizzle of extra virgin olive oil on top can add richness and flavor.
• Serve hot with warm bread or a side of rice for a complete meal.

Tips:

• Flavorful Additions: Joan Nathan’s chickpea soup can be adjusted to your preferences. For extra flavor, you could add a small piece of dried kombu or a bay leaf while simmering, or even toss in some sautéed spinach or kale toward the end of cooking.
• Creamier Soup: For a creamier consistency, blend a portion of the soup in a blender or with an immersion blender. This will give the soup a richer texture while keeping the hearty chickpeas intact.
• Vegetarian or Vegan Option: If you prefer a vegan version, simply use vegetable stock or water, and skip the addition of any meat-based ingredients like chicken stock.
• Spices: Feel free to experiment with spices like cinnamon, allspice, or paprika to create your own signature variation of this soup.

Conclusion

Joan Nathan’s Chickpea Soup is a delicious, comforting dish that has earned its place as a staple in many kitchens.

Its simplicit

y, nourishing qualities, and ability to be easily modified make it a go-to recipe for anyone seeking a healthy, hearty meal