This chickpea soup is flavorful and hearty, good for a first course, but also satisfying as a meal in itself. It can be puréed to a silky smoothness for an elegant version or left brothy, chunky and rustic. The easy red pepper pesto adds brightness. The soup may be made a day or two in advance and reheated, with excellent results.
Full Recipe
Author
David Tanis | 2026-03-05
Source
