Chickpea and Lentil Soup

Here’s a simple and nourishing recipe for an Italian-style chickpea and lentil soup:

Ingredients

• 200 g of dry chickpeas
• 200 g of dry lentils
• 1 onion
• 1 carrot
• 1 stalk of celery
• 2 cloves of garlic
• 1 bay leaf
• A few sprigs of fresh thyme (or 1/2 teaspoon of dried thyme)
• 1.5 liters of vegetable broth or water
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• (Optional) Chili pepper or a pinch of chili powder

Preparation

1. If you’re using dry chickpeas, remember to soak them in cold water the night before for at least 12 hours. The lentils, unless they’re of the no-soak variety, should also be soaked for at least one hour before cooking.

2. Drain and rinse the soaked legumes.

3. Peel and finely chop the onion, carrot, and celery. Peel and crush the garlic cloves.

4. In a large pot over heat, warm up the extra virgin olive oil and sauté the onion, carrot, celery, and garlic until they become soft and translucent.

5. Add the chickpeas and lentils, the bay leaf, and the sprigs of thyme (or dried thyme).

6. Pour the vegetable broth or water into the pot, bring to a boil, then reduce the heat and let it simmer. Cook the legumes for about 1 - 1.5 hours, or until they are tender, adding water if necessary to maintain the level of liquid.

7. During cooking, adjust the seasoning with salt and pepper, and add chili pepper if you want a spicy touch.

8. Serve the soup hot, perhaps with a drizzle of raw extra virgin olive oil and some crusty bread on the side.

Fun Facts

Legumes are a fundamental element of the Mediterranean diet and have long been the primary source of protein for the less affluent classes. In this soup, the combination of chickpeas and lentils provides a rich combination of plant proteins and fibers, as well as rustic flavors that are much loved in Italian cuisine.

Remember to check if you have all the ingredients available or if you need to get some before you start preparing. Enjoy your meal!