Chickpea Soup with Squid
6 servings
40 minutes
Thick chickpea soup with seafood is an ideal family meal. It alone can replace a whole meal - it will both feed and warm you up. In addition, it is quite easy to speed up its preparation time: just take canned chickpeas, which do not need to be cooked at all, instead of dry Turkish peas, which need to be boiled for two hours. In the end, no one will notice the difference. By the way, do not pour out the liquid from the can under any circumstances: this is the so-called aquafaba, which vegans use in abundance instead of milk and eggs. You can bake meringues, whip up sweet cream or make mayonnaise with it.
1
Chop the onion, carrot, and celery roughly and sauté in olive oil for five minutes. Add rosemary and sage, a couple of minced garlic cloves, and tomato paste. Cook for three minutes, stirring and ensuring the heat isn't too high. Otherwise, the garlic will burn, giving the soup a bitter taste.
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 4 pieces
- Fresh rosemary: 10 g
- Fresh sage: 10 g
- Garlic: 4 cloves
- Tomato paste: 1 teaspoon
- Olive oil: 100 ml
2
Add a can (400 g) of rinsed canned chickpeas. If you want the soup to be heartier, add chicken or vegetable broth.
- Canned chickpeas: 800 g
- Salt: to taste
- Ground black pepper: to taste
3
After twenty minutes, remove the rosemary and sage from the pot, add roughly chopped parsley, and blend the soup into a puree with an immersion blender. Season with salt and pepper.
- Fresh rosemary: 10 g
- Fresh sage: 10 g
- Parsley: 20 g
- Salt: to taste
- Ground black pepper: to taste
4
Cut the cleaned squid, free of membranes and bones, into thin rings. Heat olive oil in a pan with two cloves of garlic and sauté the rings for two to three minutes without letting the oil reach a furious boil.
- Squid: 600 g
- Garlic: 4 cloves
- Olive oil: 100 ml
5
Add a second can of chickpeas to ensure the texture of whole peas contrasts well with the chickpea puree. Mix in the squid and serve.
- Canned chickpeas: 800 g
- Squid: 600 g
