Soup of the Day: Chickpea & Bread Soup

Melissa sent us this soup and described it as "6 ingredients, one pot and 30 minutes." Also? It's covered in cheese.

She's right: there are only a few ingredients here. Broth, onions, golden toasted chickpeas, lots and lots of cheese. It's like an onion soup with some hefty chickpeas added; we think it's probably hearty and filling while still healthy.

• Get the recipe: Chickpea & Bread Soup at bitchincamero

Have a great soup recipe? Email us here if you have a recipe and photo to share. We may make it one of our Soups of the Day this month!

Previous Soup of the Day: Raw Sweet Corn and Cashew Chowder

(Image: Melissa of bitchincamero)

Comments (7)

The link doesn't seem to work...

Oh man. I can't get the receipe because the link is labeled "pornography" at work. :(

The link came up fine for me, and it looks delicious, so I'm gonna cut 'n paste it below (apologize for length - had to do it!):

Chickpea & Bread Soup

3 tbsp. olive oil, divided
1 yellow onion, finely diced
2 15 oz. cans chickpeas, drained and well rinsed
4 cups beef stock
3/4 a baguette, cut into small chunks
4 - 5 oz. shredded cheese (I used jack, but Gruyere would be awesome here!)

Set a large, heavy pot over medium heat and add 1 tbsp. of the olive oil. Saute the onions for 10 minutes, or until they’re soft and almost brown. Remove the onions to a bowl and set aside.

Add the rest of the olive oil to the pot, then the chickpeas. Toast the chickpeas until they’re golden on all sides, about 20 minutes. Resist the urge to stir them too often, or they won’t toast well. You should hear the chickpeas popping in the heat. Give them a good stir occasionally to make sure they’re not sticking.

Once your chickpeas are golden and toasted, add the stock, using a wooden spoon to scrape any chickpea residue from the bottom of the pot. Add the onions back into the pot and simmer for 5 minutes. Stir in the bread.

Ladle the soup into oven-safe dishes or small pots. Sprinkle each one with cheese and place them under your oven’s broiler for 5 minutes, or until the cheese is melted and browned. Remove carefully and serve immediately.

Makes 4 big bowls of soup.

mmmm, this sounds so good! thanks!

Yum! This looks delicious. I absolutely love chickpeas. Can't wait to try!

I made this soup last night, and man, was it ever delicious. VERY easy, VERY hearty, and I'll definitely be making it again. I'm beef-averse, so I used chicken broth instead, and it was a fine substitution. I used a spicy chili-pepper cheese on top but I think any cheese would be fantastic.