This soup is not unlike a liquid hummus. Depending on your preferences and what you have on hand, you can make it vegan or with chicken stock; with or without parsley; and lumpy or smooth. I use the pressure cooker both because the texture of the “sauce” in canned beans creeps me out and because I find the cheap prices of dried beans mesmerizing. If you’re not bothered by texture or cost, by all means try it with canned chickpeas.
This recipe is loosely adapted from a book of mostly soups called The Good Food that I cannot find referenced anywhere online. My version uses less oil, less rosemary, more garlic, less salt, paprika, no bay leaf, and a pressure cooker.
Chickpea Soup (Pressure Cooker)
2 T olive oil
1 large onion, chopped
4-5 cloves garlic, minced
1 T rosemary
a bit of salt
2 c. dried chickpeas, soaked overnight
1 qt. chicken or vegetable stock or water
1 pt. canned tomatoes in water (I guess a 15 oz. can if using commercial?)
1) Saute the onion in the oil directly in the pressure cooker. Add the garlic, salt, and rosemary, and cook a little longer.
2) Add the chickpeas, stock, and tomatoes.
3) Close and lock the lid. Cook at 15 lbs of pressure for 12 minutes. Let the pressure drop of its own accord. (Pressure cooker 101 is here.)
4) Puree until smooth (or at least as smooth as you want it) in a blender. Swirl with paprika.
Non-Pressure Cooker Version
Somehow get yourself 3 cups or so of cooked chickpeas. Do steps 1 and 2, then bring to a boil in a big pan. You might need to add another 2 cups of water or so. Simmer for about half an hour, then puree.