Living on the east coast means that contending with winter weather is inevitable. As impending storms are in sight it is all about having the right supplies. Shovel, (rock) salt, snacks and soup! Leading up to our most recent storm I was sure to be extra prepared because, as predicted, it was a doozy!
I searched many websites for foods that would warm us after shoveling. I found a simple soup that looked terriﬁc so I just had to try it. (NOTE: I read comments from others who made this soup and I agree completely– the garnish is key to success.)
5 tablespoons olive oil
2 large onions, coarsely chopped
7 garlic cloves, chopped
3 sprigs thyme
1 ½ teaspoons Aleppo pepper
1 teaspoon black pepper
3 (15-ounce) cans chickpeas, rinsed and drained
½ cup dry white wine
4 cups vegetable broth
1 bunch broccolini
Flat-leaf parsley, rinsed and stems completely removed
Preheat the oven to 350°F.
Heat 3 tablespoons of the olive oil in a large heavy pot over medium heat. Add the onions, garlic, thyme sprigs, aleppo pepper, and black pepper. Cook, stirring occasionally, until the onions are soft, about 15 minutes. Add the chickpeas and wine. Bring to a rapid simmer and cook until the wine is reduced by half, about 2 minutes. Add the broth and bring to a boil. Reduce the heat, cover, and simmer until the chickpeas are very soft, about 30 minutes. Discardthe thyme sprigs.
Working in batches, purée the chickpea mixture in a blender or with an immersion blender, until smooth. Season with salt.
Meanwhile, lay the broccolini out on a cookie sheet. Sprinkle with olive oil and salt and cook for about 10 minutes. Allow to cool, then give a rough chop. Plate the soup and garnish with broccolini and parsley. Enjoy!