Broccoli Cheddar Soup with Crispy Chickpeas
 
 
Serves: 4-6
Ingredients
  • Chickpeas:
  • One 540ml can chickpeas, rinsed and drained
  • 2 Tbsp olive oil
  • ¼ tsp salt
  • 1 tsp chili powder
  • .
  • Soup:
  • 1 bunch broccoli, stems and florets chopped and separated (about 8 cups in total)
  • 1 medium onion, diced
  • 2 Tbsp olive oil
  • 3 clove garlic, minced
  • 3 cups vegetable broth
  • ½ tsp dried thyme
  • ¼ tsp ground pepper
  • ¼ - ½ tsp red chili flakes, to taste
  • 1 cup milk (I use skim)
  • 1 cup shredded cheddar cheese, plus more for topping
  • Salt, to taste
Instructions
  1. Preheat the oven to 400°F.
  2. Dry chickpeas with paper towel to remove most of the moisture. Some of the skins might fall off the chickpeas; pick them out and discard. Let chickpeas sit to air dry while the oven heats to temperature.
  3. Place chickpeas on a baking tray and toss with olive oil and salt. Bake for 35-45 minutes, stirring every 10 minutes or so, until chickpeas are a crispy golden brown. Remove from oven and toss with chili powder. Set aside until ready to use.
  4. In a large pot, saute broccoli stems and onion in olive oil for 5 minutes until onions have softened Add garlic and stir until fragrant, 2 minutes. Stir in broth, thyme, pepper and red chili flakes. Bring to a boil, then reduce heat, cover and simmer for 10 minutes. Add broccoli florets and simmer for an additional 5 min or until softened. Let mixture cool slightly before proceeding.
  5. Transfer the mixture to a blender (or use an immersion blender) and puree the mixture until smooth. Return to pot and reheat. Stir in milk and cheese, stirring until cheese has completely melted. Season with salt, to taste. If soup is too thick, add a bit more milk.
  6. Serve hot, topped with more cheddar cheese and crispy chickpeas.
Recipe by Port and Fin at https://portandfin.com/broccoli-cheddar-soup-with-crispy-chickpeas/