SPICED CHICKPEA SOUP WITH CRISPY, CRUNCHY CROUTONS

Spiced Chickpea Soup with Crispy, Crunchy Croutons image

I'm a bean lover but chickpeas are my favorite, so I make them the star of this spicy, satisfying rustic soup. I top off this bowl of comfort with some crispy, crunchy croutons and a drizzle of big fat finishing oil, and it takes me right back to Tuscany!

Yield serves: 6 to 8

Number Of Ingredients 15

Ingredients

Extra virgin olive oil
1 large onion, peeled and cut into large dice
2 celery ribs, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
Kosher salt
2 pinches of crushed red pepper
6 cloves garlic, smashed
3 sprigs of fresh rosemary, leaves finely chopped
1 tablespoon cumin seeds, toasted and ground (see page 17)
1 1/2 teaspoons coriander seeds, toasted and ground (see page 17)
1 pound dried chickpeas, soaked overnight (see page 55)
2 quarts chicken or veggie stock, plus more as needed
2 bay leaves
6 1/2-inch slices stale rustic Italian bread, cut into 1/2-inch cubes
Big fat finishing oil

Steps:

Coat the bottom of a large pot with olive oil and add the onion, celery, and carrots. Season with salt and a pinch of red pepper. Bring to medium heat and cook the veggies for 7 to 8 minutes or until they begin to soften. Toss in half of the garlic, half of the rosemary, and the cumin and coriander, and cook for 3 to 4 minutes more.
Drain the chickpeas and add them to the pot along with the stock, bay leaves, and 2 cups water. 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. Turn off the heat and season the cooking liquid with salt; taste to make sure it's delicious and reseason if needed.
Coat the bottom of a skillet with olive oil and add the remaining garlic, rosemary, and pinch of red pepper. Bring to medium heat and add the bread, cooking until the cubes become golden and crispy, 6 to 8 minutes. Remove the croutons from the oil, drain on paper towels, and sprinkle with salt. 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.
Working in batches, purée the soup in a blender or food processor (OR you can use my favorite piece of kitchen equipment-the food mill) until very smooth. If the soup is too thin for your taste, cook it down; if it's too thick, add a bit more stock. 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.
I have found, through the course of my travels, that home cooks are scared to death of stock, which is totally ridiculous because it's one of the easiest things to make. 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). So here's 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. Add chicken legs and thighs, skin and fat removed. Fill the pot with water and then BTB, RTS, STS (bring to a boil, reduce to a simmer, skim the scum).
What do I mean by scum? Well, sometimes you may see some foam and fat on the surface of the stock. My Italian chef friends don't bother to remove it, they just cook it right back in; it gives the stock more flavor. I have a tendency to agree with this approach, but if you want to be a purist-go for it, skim away. 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. THAT my friends, is how you make stock.
This recipe is best when you cook your own beans, so plan ahead.