Chickpea Soup with Squid

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A thick chickpea soup with seafood is the perfect family meal. It can serve as a full lunch on its own—filling and warming. Plus, it's quite easy to speed up the cooking time: just use canned chickpeas instead of dried ones that need to be boiled for two hours. In the end, no one will notice the difference. By the way, don’t throw away the liquid from the can; it’s called aquafaba, which vegans use in place of milk and eggs. You can use it to make meringues, whip up sweet cream, or prepare mayonnaise.

Ingredients

Fresh Rose Hips - 0.4 oz
Chopped Sage Leaves - 0.4 oz
Bay leaf - 2 pieces
Chickpea - 28.2 oz
Onion - 1 head
Carrot - 2 pieces
Celery stalk - 4 pieces
Garlic - 4 cloves
Parsley - 0.7 oz
Squid - 21.2 oz
Olive Oil - 3 fl oz
Passata Tomato Sauce - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop the onion, carrot, and celery into small pieces without worrying about perfection, and sauté them in a deep pot with olive oil for five minutes. Add rosemary and sage to the vegetables, along with a couple of minced garlic cloves and tomato paste. Cook for three minutes, stirring and ensuring that the heat is not too high; otherwise, the garlic will burn, giving the soup an unpleasant bitter taste.

Step 2

Add a can (400 g) of rinsed canned chickpeas. If you want the soup to have more body, add chicken or vegetable broth.

Step 3

After twenty minutes, remove the rosemary and sage from the pot, add coarsely chopped parsley, and use an immersion blender to puree the soup. Season with salt and pepper.

Step 4

Slice the cleaned squid, removing any membranes and bones, into thin rings. Heat olive oil in a skillet along with two cloves of garlic and sauté the rings for two to three minutes, being careful not to let the oil reach a frantic boil.

Step 5

Add the second can of chickpeas to the soup, allowing the whole peas' texture to contrast nicely with the chickpea puree. Stir in the squid and serve.