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1
Coat the bottom of a large pot with olive oil and add the onion, celery, and carrots.
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2
Season with salt and a pinch of red pepper.
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3
Bring to medium heat and cook the veggies for 7 to 8 minutes or until they begin to soften.
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4
Toss in half of the garlic, half of the rosemary, and the cumin and coriander, and cook for 3 to 4 minutes more.
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5
Drain the chickpeas and add them to the pot along with the stock, bay leaves, and 2 cups water.
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6
Bring the liquid to a boil (BTB), reduce to a simmer (RTS), and cook for 1 1/2 to 2 hours; at this point the chickpeas should be very soft.
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7
Turn off the heat and season the cooking liquid with salt; taste to make sure its delicious and reseason if needed.
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8
Coat the bottom of a skillet with olive oil and add the remaining garlic, rosemary, and pinch of red pepper.
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9
Bring to medium heat and add the bread, cooking until the cubes become golden and crispy, 6 to 8 minutes.
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10
Remove the croutons from the oil, drain on paper towels, and sprinkle with salt.
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11
These little guys will absorb a LOT of oil, but if there is any left in the pan, add it to the pot with the chickpeas.
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12
Working in batches, puree the soup in a blender or food processor (OR you can use my favorite piece of kitchen equipmentthe food mill) until very smooth.
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13
If the soup is too thin for your taste, cook it down; if its too thick, add a bit more stock.
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14
Taste to make sure the seasoning is perfect, then ladle the soup into serving bowls, top with the croutons, and add a drizzle of big fat finishing oil.
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15
I have found, through the course of my travels, that home cooks are scared to death of stock, which is totally ridiculous because its one of the easiest things to make.
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16
With my foolproof method in hand, you should never have to reach for a can or a box of it again (unless in a super-pinch).
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17
So heres how it goes: Put carrots, onions, celery, and garlic in a large pot with a little oil, then sweat over medium heat for 7 to 8 minutes or until they start to soften.
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18
Add chicken legs and thighs, skin and fat removed.
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19
Fill the pot with water and then BTB, RTS, STS (bring to a boil, reduce to a simmer, skim the scum).
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20
What do I mean by scum?
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21
Well, sometimes you may see some foam and fat on the surface of the stock.
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22
My Italian chef friends dont bother to remove it, they just cook it right back in; it gives the stock more flavor.
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23
I have a tendency to agree with this approach, but if you want to be a puristgo for it, skim away.
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24
Then simmer the stock for 2 hours, strain it, put it in your recycled Chinese soup containers, toss it in the freezer, and use it for whatever the heck you want to.
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25
THAT my friends, is how you make stock.
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26
This recipe is best when you cook your own beans, so plan ahead.
