Chickpea and Zucchini Soup
Chickpea and Zucchini Soup
Ingredients
- 4 garlic cloves, slightly crushed
- 2 tbsp (30 ml) olive oil, plus more for serving
- 2 onions, chopped
- 5 cups (1.25 litres) chicken broth
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 3 green zucchini, diced
- 1/4 cup (20 g) fresh Parmesan cheese, grated
- 1/4 cup (10 g) basil leaves, finely chopped
- 4 slices country bread, toasted
Instructions
- In a large pot over medium heat, brown the garlic in the oil. Remove from the heat. Using a slotted spoon, removed the garlic from the pot and place on a plate. Using a fork, crush the garlic into a coarse paste (or coarsely chop with a knife).
- In the same pot over medium heat, cook the onions in the same oil used to brown the garlic just until caramelized, about 10 minutes. Season with salt and pepper.
- Add the broth, garlic paste, chickpeas and zucchini to the pot. Bring to a boil. Simmer for 5 minutes or until the zucchini are tender. Adjust the seasoning.
- Serve the soup in bowls. Sprinkle with the Parmesan and basil. Drizzle with olive oil and serve with the toasted bread.
Chickpea and Zucchini Soup