-
1
If you have the time, soak the chickpeas for several hours or overnight in water to cover (if not, dont worry).
-
2
Combine the chickpeas, sliced garlic, and herb in a large saucepan with fresh water to cover by at least 2 inches.
-
3
Bring to a boil, turn down the heat, and simmer, partially covered, for at least 1 hour, or until fairly tender.
-
4
Add water if it is boiling off and skim any foam that rises to the top of the pot.
-
5
Scoop out the herbs and add the carrot, celery, onion, salt, and pepper to the pot.
-
6
Continue to cook until the chickpeas and vegetables are soft, at least another 20 minutes.
-
7
Remove about half the chickpeas and vegetables and carefully puree in a blender with enough of the water to allow the machine to do its work.
-
8
Return the puree to the soup and stir; reheat with the minced garlic, adding water if the mixture is too thick.
-
9
Stir in the sausage if you are using it and cook for a few minutes longer.
-
10
Taste and adjust the seasoning, then serve, drizzled with the olive oil.
-
11
This soup can be made with canned chickpeas: Substitute 4 cups canned chickpeas for the dried chickpeas and combine with 6 cups chicken or vegetable stock and the vegetables as in step 2.
-
12
Cook until the vegetables are tender, then proceed as directed.
-
13
Like any bean, chickpeas can be cooked without soaking, though they will cook somewhat more quickly if they are soaked for six to twelve hours beforehand.
-
14
Soaked or not, cooking time for beans is somewhat unpredictable, depending largely on how much moisture they have lost during storage (older beans, being drier, require longer cooking times).
-
15
Generally speaking, soaked chickpeas will take about one and a half hours to become tender; unsoaked ones will take about thirty minutes longer.
-
16
Canned chickpeas do not have as much flavor as cooked dried chickpeas, but they are incomparably more convenient, as dried chickpeas can take three hours to soften.
-
17
Your choice.
