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Chickpea-and-Root-Vegetable Soup

This hearty and satisfying soup serves a crowd.

  • Servings: 8

Source: Martha Stewart Living, February 1997


  • 8 ounces dried chickpeas, to yield 2 1/2 cups soaked
  • 2 tablespoons olive oil
  • 1 medium onion, cut into 1/2-inch dice
  • 2 cloves garlic, peeled and finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 2 medium carrots, peeled and cut into 1/2-inch dice
  • 2 ribs celery, strings removed, cut into 1/2-inch dice
  • 5 cups low-sodium canned or Homemade Chicken Stock, skimmed of fat
  • 2 medium Yukon gold potatoes (1 pound), peeled and cut into 1/2-inch dice
  • 2 medium parsnips, peeled and cut into 1/2-inch dice
  • 1 ounce sundried tomatoes, cut into 1/2-inch dice
  • 2 1/2 teaspoons salt


  1. Place the chickpeas in a small stockpot, cover with cold water, and let soak overnight. Drain the beans, and set aside. Dry the stockpot with paper towels.

  2. Pour the olive oil into the stockpot, and place over medium-low heat. Add the onions, garlic, oregano, thyme, and pepper, and saute, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the carrots and celery, and saute for 3 to 4 minutes. Add the stock, chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to medium low, and simmer for 1 hour.

  3. Add the potatoes and parsnips, and simmer for 15 minutes. Add the sundried tomatoes and salt, and simmer for 10 minutes. Serve the soup immediately, or store in the refrigerator and serve the next day. It can be stored in the refrigerator for up to 4 days.

Cook's Notes

To quick soak the beans, place them in a saucepan, cover with cold water, and bring to a boil. Turn off the heat, and allow the beans to soak for one hour. Proceed with the recipe.

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