INGREDIENTS

INSTRUCTIONS

Soak the chickpeas overnight in water. Drain and put them in a large pot
and cover with the chicken stock or water. Add half an onion and half a
carrot, peeled and a bouquet garni made with the thyme, marjoram, bay
leaves, orange zest and most of the parsley. Bring to a simmer and cook
until the chickpeas are tender, 1 to 2 hours, depending on the age of the
chickpeas. Check after 1 hour and season with salt. When the chickpeas are
cooked, discard the onion and carrot, taste for salt and adjust if
necessary. While the beans are cooking, peel and chop the remaining onion
and carrot and the celery into 1/4" dice. Saute in the olive oil until the
vegetables are thoroughly cooked. Season with salt and stir in the paprika,
red wine vinegar and cayenne. Add the vegetables to the chickpeas and their
liquid and simmer together for 20 minutes. Remove and discard the bouquet
garni. Puree 1/3 of the soup in the food processor and pass through a
medium mesh sieve. Return the puree to the rest of the soup, check the
consistency and thin out with a little water, if necessary, and taste and
adjust the the seasoning. Serve garnished with the extra virgin olive oil
and chopped parsley.
Recipe by: Chez Panisse Vegetables by Alice Waters
By Meg Antczak <meginny@frontiernet.net> on Jun 14, 1998, converted by
MM_Buster v2.0l.

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