Mahnke Family RecipesChickpea & Carrot Soup
Great with crusty bread, soft cheeses, sausage and light red or full white wine.
Ingredients
- 2 cloves garlic (left whole)2 cloves garlic (left whole)
- 1 whole bay leaf1 whole bay leaf
- 1 medium onion, chopped small1 medium onion, chopped small
- 3 whole carrots - chopped in 1/3 inch cubes3 whole carrots - chopped in 1/3 inch cubes
- 30 oz / 848 g chickpeas30 oz / 848 g chickpeas
- 6 c / 1362 g chicken stock6 c / 1362 g chicken stock
- 1 t salt1 t salt
- 1 t black pepper1 t black pepper
I had this in a great little place in New York City near Citibank in Midtown (on 53rd between 2nd and 3rd) called Luna Piena as a special and copied it as best I could.
Method
- Sauté onions until soft and transparent.
- Add the carrots for about 5 minutes to get warm
- Add all the rest of the ingredients
- Bring to a boil – then reduce to a simmer and cover.
- Cook for 30 minutes.
Servings
3-4
Category
Prep time
20 minutes
Cooking time
30 minutes
Cuisine
Author
Peter Mahnke