Chickpea Soup With Hazelnut Oil Toasts Recipe
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Easy
A chunky, hearty soup with plenty of fragrant fresh herbs and a wonderful earthiness from porcini mushrooms. The hazelnut oil toasts add a pleasing contrast in texture as well as a burst of nutty sweetness when you bite into them. It’s comfort food with a gourmet edge, and is equally enjoyable whether you’re curled up on the sofa or serving it in a restaurant.
Ingredients for 2 people
- 300g dried chickpeas
- 2 small branches of rosemary
- 100g dried porcini mushrooms
- 1 clove of garlic, minced
- 1 small white onion, diced
- 2 tbsp chopped parsley
- 5 tbsp extra virgin olive oil
- 175ml white wine
- 1 litre vegetable stock
- 4 large plum tomatoes, peeled and chopped
- 2 stalks of marjoram
- 2 stalks of thyme
- 1 baguettine or ciabatta
- 2-3 tbsp Pariani Piemonte IGP hazelnut oil
- Salt & pepper
Method
- Soak the chickpeas in cold water overnight. Drain and rinse the next day.
- Place the chickpeas in a saucepan with the rosemary, cover them in fresh water, add salt and bring to the boil. Cook at just higher than a simmer for one hour.
- Place the porcini mushrooms in a bowl with cold water and soak for one hour. Rinse and dry them on some kitchen towel.
- Add the garlic, onion and parsley to a heavy-bottomed saucepan with the olive oil. Cook over a medium-high heat until the onion is soft.
- Add the cooked chickpeas and porcini mushrooms to the pan with the onion and garlic. Season with salt and pepper.
- Pour in the wine and let it evaporate. Then slowly add the hot vegetable stock.
- Add the chopped tomatoes, marjoram and thyme. Simmer for 15-20 minutes.
- Cut the baguettine or ciabatta diagonally into large slices. Grill the bread until golden and crunchy, then brush both sides of the toasted bread with hazelnut oil.
- Remove the thyme and marjoram stalks from the soup and test for seasoning. Serve immediately in large bowls with the toasts on the side, and garnish with an extra drizzle of hazelnut oil if you like.
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