Make This: 6-Ingredient Chickpea Soup

Make This: 6-Ingredient Chickpea Soup

This article originally appeared in Shape.

On the dead-of-winter days when the sun sets at 4 p.m. and the scene out your window looks like the Arctic tundra, you're likely to be craving either a rich, frothy cup of hot cocoa or a steaming bowl of hearty soup. And if the latter is your hankering of the moment, whatever you do, please don't dust off a can of chicken noodle and call it a day.

Instead, whip up this chickpea soup which contains just six (yes, really) ingredients, and that's not even the best part. Crafted by Dan Kluger — the award-winning chef and owner of Loring Place in New York and the author of the new book Chasing Flavor: Techniques and Recipes to Cook Fearlessly (Buy It, $32, bookshop.org) — the chickpea soup will help you reduce your food waste by incorporating beet greens into the broth. You know, the leaves you chop off a bunch of beets and usually toss in the trash.

And to top it all off, you'll add salty-meets-spicy corn fritters, made from cornmeal, parmesan, and Aleppo pepper. Drooling.

Chickpea Soup

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 large white onion, quartered and thinly sliced
  • 2 garlic cloves, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 pound beet greens (from 2 bunches), washed; leaves roughly chopped and stems cut into 1- to 2-inch pieces
  • 7 cups water
  • One 15-ounce can chickpeas, rinsed and drained

Directions:

    1. In a medium saucepan, heat the oil. Add the onion, garlic, and 1 tablespoon salt. Cook, stirring occasionally, until softened, about 5 minutes.
    2. Add the tomato paste, and cook, stirring, for 1 minute. Add the beet stems, and cook, stirring occasionally, until they just begin to soften, about 4 minutes.
    3. Add the beet greens, and cook until wilted, about 3 minutes. Add the water, and bring to a boil. Reduce the heat to medium-low, and simmer for 20 minutes.
    4. Add the chickpeas, and simmer for 15 minutes. Season the soup with salt and pepper. So the next time your stomach is screaming for something warm and cozy, turn to this chickpea soup. Promise, you won't miss the pre-packaged stuff.