So who knew chickpeas taste smoky? It’s not a flavour I really associate with them. In hummous their natural flavour is drowned out a little by the tahini and lemon juice and I just assumed that a chickpea soup would taste of, well, hot hummous. Silly me. I couldn’t be bothered to faff about cooking the meat and then taking it out of the pan, to give the soup flavour from the fat, so I just left the meat in and blended it up with all the other ingredients at the end. The cured meat in here, and it really is only a tiny bit, is just enough to highlight the lovely smoky flavour of the chickpeas. Tragically I didn’t have any bread in the house when I made this (none, I know, what was going on?) so I couldn’t make the crispy croutons to go on top, which is a big shame, as they sounded freaking amazing. Next time I will definitely add them in though and you should too.
So quite apart from the lack of croutons this was obviously supposed to be made with pancetta, not salami. No worries though, it’s all the same animal in the end.
1 teaspoon chopped salami (told you it wasn’t much)
1 small onion, diced
1 clove garlic, minced
1 carrot, sliced into discs
1 small white potato, chopped into 2-inch chunks
1 400g can of chickpeas
1 tablespoon tomato puree
500ml chicken stock or water
Pinch of thyme
1 bay leaf
1/4 teaspoon smoked paprika
1. In a large saucepan heat a drizzle of olive oil. Fry the salami until it starts to release its oil. Then add the onion and garlic and saute until the onion is translucent.
2. Add the carrot and potato and stir until just lightly coated in oil and softening on the outside. Then add the chickpeas, tomato puree and stock. Bring to a simmer, and then add the cayenne, thyme, bay leaf and smoked paprika. Add salt and pepper to taste, then cover and leave to simmer for 20 minutes, or until the potato is fork tender.
3. Remove the soup from the heat, fish out the bay leaf and puree the soup using an immersion blender. Serve with a little more chopped salami scattered on top.