2 medium onions; or large
1/3 cup parlsley leaves; tightly-packed
extra-virgin olive oil
1 can (14 oz) chickpeas; rinsed and drained
3 large cloves garlic; minced
½ cup basil leaves; tightly-packed
½ -1 tsp thyme; dried
½ tsp allspice
½ tsp cumin; ground
½ -1 tsp corriander; ground
1 pinch red pepper flakes
½ cup dry white wine
2 can (28 oz) whole tomatoes
6-8 cups stock; vegetable
1. Mince together the onions and parsley. Lightly film the bottom of a 6 to 8-quart pot with olive oil. Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.
2. Blend in the garlic, herbs and spices. Stir for about a minute, or until fragrant. Add the wine and cook down to almost nothing. Cook in the tomatoes at a simmer for about 10 minutes, or until thick.
3. Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. Soup should be thick, but not a stew. Season to taste and serve hot.
Serves 4 to 6 with leftovers
An old southern recipe inspired this meal-in-a-bowl that invites improvisation. Change the seasonings or finish it off with dollops of yogurt or shredded cheese.
Cook to Cook: Use good quality canned whole tomatoes packed in juice, not puree (one exception is Red Pack brand’s, which are excellent). Reliable brands are Muir Glen, Hunt’s and Contadina.