Do you cook beans and legumes from scratch? Don’t toss the cooking liquid when you make chickpeas! Drizzle in olive oil and a good sprinkle of salt when you simmer them*, then use the cooking broth to make a summer-y soup. Read on to find out how.
Add garlic and chopped vegetables such as zucchini, tomatoes, collards, peppers, etc. Saute 5 minutes over medium-high heat.
Add salt, pepper, fresh herbs, chickpeas and chickpea broth and bring to a boil. Simmer until soup is heated through, about 5 minutes.
Add lemon juice. Ladle into bowls and garnish with olive oil and pepper, if desired.
*To cook a one pound bag of chickpeas, first soak in a large pot of filtered water with enough water to cover the chickpeas by 6 inches or so. Add a tablespoon of apple cider vinegar or lemon juice to the pot. This helps the chickpeas start to break down, and they are easier to digest when cooked. The next day, heat the water and chickpeas to boiling. Reduce heat to medium. Drizzle in between 2-3 tablespoons of olive oil and add 2 teaspoons of salt. Cover and cook for about 45 minutes, until chickpeas are soft. This will make about 6 cups of chickpeas. You only need one cup for this soup. Chickpeas freeze well for other meals and can also be made into hummus.