As a good friend used to say, “Happy Fraturday! The weekend is upon us!”
Happy Fraturday, indeed.
Our upcoming weekend plans include:
Loving on our little Feynman, aka Snuggle Muffin.
Battening down the hatches due to some epic rain courtesy of a hurricane threatening the East coast (!)
Hoping a praying that the weather will not cause trees to fall on our house or floods that will wash us all away.
Distracting ourselves from potential weather scariness with activities such as first-time puppy bath, binge-watching old episodes of ER, and laundry. There’s always laundry.
And soup! I see a lot of soup consumption in our near future, so sharing a good one with you today – chickpea soup with spinach and smoked paprika. Be sure to make a batch of the Parmesan crostini – you’ll want to use them to scoop up every last drop of this warm and cozy soup.
Have a great weekend, everyone!
Chickpea Soup with Parmesan Crostini
This soup is easy to pull together and takes only 30 minutes from start to finish. Don’t skip the Parmesan crostini – they make it really easy to scoop up every last drop of the warm and cozy soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Soups & Stews
- [u]For the Soup[/u]
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves, crushed
- 1 small onion, chopped
- 2 teaspoons smoked paprika
- 1/4 teaspoon ground cumin
- 2 (15-ounce) cans chickpeas, drained
- 2 cups Tomato Puree (store bought or homemade)
- 2 cups water
- 10 ounces baby spinach, roughly chopped
- 1 teaspoon kosher salt
- Pinch of freshly ground pepper
- Extra Parmesan, for garnish (optional)
- 1 tablespoon chopped parsley, for garnish (optional)
- [br][u]For the Parmesan Crostini[/u]
- 8 slices crusty french bread
- 1/4 cup olive oil
- 1/2 cup grated parmesan cheese
- In a large pot heat the olive oil over medium heat. Add the garlic and onion and let them cook for a few minutes until the onion starts to soften. Add in the smoked paprika and ground cumin and stir it all around until the onion is well coated. Add the chickpeas, tomato puree, and water. Bring the pot to a boil and then lower the heat until it’s just simmering. Add in the spinach and salt and give it all a stir. Let the soup simmer for at least 10-15 minutes.
- While the soup is simmering, brush each slice of bread with the olive oil. Top each slice with about 1 tablespoon of the grated Parmesan cheese. Place the slices on a baking sheet and stick it under the broiler in the oven for just a few minutes. Don’t take your eyes off of the bread! The cheese will melt quickly and you want them a nice golden brown, which won’t take long at all. Remove them from the oven and set them aside.
- Once the soup has simmered, first adjust the seasoning (you may want to add more salt) and then puree it using a handheld immersion blender or puree it in batches in a counter top blender. If you go the blender route, it’s best to let the soup cool off otherwise you risk a soup explosion.
- When ready to serve, grate some extra parmesan cheese over the top and sprinkle on some chopped parsley. Float a crostini on the top and serve the extra on the side.