chickpea soup

(adapted by David Tanis)

Ingredients:

For the soup:

1-pound dried chickpeas, soaked overnight, rinsed, and drained

2 whole cloves

1 bay leaf

½ onion, peeled, plus 1 whole onion, peeled and diced small

½ head of garlic, cloves unpeeled

2 tablespoons plus ¼ cup extra-virgin olive oil

2 medium carrots, peeled and chopped

1 teaspoon ground cumin

Salt and black pepper

For the pesto:

4-6 ounces jarred roasted red peppers

¼ teaspoon ground cayenne (or to taste)

¼ cup extra-virgin olive oil

Pinch of salt

Directions:

Put the soaked, drained chickpeas in a large heavy-bottomed soup pot or Dutch oven. Cover with 12 cups of fresh water. Use the cloves to pin the bay leaf to the onion half, and add it to the pot, along with unpeeled garlic, 2 tablespoons olive oil and 2 teaspoons salt.

Bring to a boil over high heat, then reduce to a simmer. Stirring occasionally cook until the chickpeas are very tender, skimming off any excess foam as it cooks, about 1 hour.

Drain the chickpeas, reserving all the cooking liquid. Discard aromatics.

Heat ¼ cup olive oil in the now empty pot over medium heat. Add the diced onion and carrots, and season with salt and pepper. Cook, stirring, until softened but without browning, about 10 minutes. Add one teaspoon ground cumin and continue cooking for about 5 minutes more.

Add the cooked chickpeas and their liquid to the pot and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Taste the broth and adjust the seasoning. Blend the beans and broth in a blender or with a hand blender until smooth. The soup can be made to this point two days ahead of time. Cool to room temperature and cover and refrigerate.

Meanwhile make the red pepper pesto. Put roasted pepper in the blender. Add cayenne, ¼ cup olive oil and a pinch of salt. Blend until smooth. The pesto can be made several days ahead of time. Cover and refrigerate.

To serve, ladle the warm soup into individual soup bowls. Swirl about 2 tablespoons red pepper pesto into each bowl.

Serves 8-10