Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chickpea Soup with Parsley and Parmesan 3.3 (177) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 4 Yield: 7 cups Ingredients 2 tablespoons extra-virgin olive oil, plus more for drizzling 5 cloves garlic, very thinly sliced (about 2 tablespoons) Pinch of red-pepper flakes Coarse salt and freshly ground pepper 2 cans (about 15 ounces each) chickpeas, drained and rinsed 4 cups chicken broth 1 cup water Coarsely chopped fresh flat-leaf parsley leaves, for serving Finely shredded Parmesan cheese, for serving Toasts or bread, for serving Directions Heat oil in a medium pot over medium heat. Add garlic and red-pepper flakes; season with salt and pepper. Cook until oil is infused and garlic is just beginning to color (do not let brown), 2 to 3 minutes. Transfer garlic chips to a plate. Add chickpeas to oil in pot, increase heat to medium-high, and cook until heated through and creamy, about 5 minutes. Smash some of the chickpeas with a potato masher or the back of a wooden spoon. Add broth and water; simmer until thickened slightly, about 10 minutes. Season with salt and pepper. Divide soup among 4 bowls. Top with parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts. Cook's Notes Soup can be made 3 days ahead and stored in refrigerator. Print