Puréed Chickpea Soup

Ingredients (serves 4-6)

The chickpeas are usually skinned, but you may wish to keep the skins on to increase the fibre content.

  • 250g dried chickpeas, soaked overnight, or 650g canned chickpeas, drained and rinsed
  • 1.5 litre water
  • 1 garlic clove
  • 1 small-medium onion, chopped
  • 1/2tsp saffron threads
  • 1 tbsp of Casa dei Mezzo extra virgin olive oil
  • ½ tsp ground or freshly grated root ginger
  • 1 tsp salt, or to taste
  • lemon wedges


  • Drain and rinse chickpeas. Put in a pan with the water and bring slowly to the boil, skimming the surface as foam forms. Reduce the heat, cover and simmer for 2 hours, or until soft. If using canned chickpeas, boil the water, then add the chickpeas with garlic and onion.

  • Add the garlic, onion, saffron and oil, and bring to the boil, then reduce the heat, cover and simmer for 30-40 minutes.

  • Remove from the heat and stir in the ginger and salt. Transfer the mixture to a liquidizer blender and whiz until smooth, or rub through a sieve. Serve hot, with lemon wedges.