It's almost the end of soup season! I bought ingredients for this soup and then the weather went up to 70 degrees....madness. This soup is really delicious though - even when it's cold, so it's not a bad choice even with the wonky weather. I made a few changes to the original recipe based on what I had/found at the grocery store - this might have actually been better with dried chickpeas, but Market Basket failed me!
1 whole clove
1/2 onion, sliced root to stem so it stays intact, peeled
1 28 ounce can chickpeas
1 teaspoon (approximately) rosemary
3 garlic cloves, minced
2 dried bay leaves
1/3 cup extra virgin olive oil
1 teaspoon salt
1 small Parmesan rind
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
1/4 teaspoon black pepper
Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour.
Add the tomatoes, carrots, and pepper, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer.
Original recipe here
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