The chickpea and chickpean stew is a hearty dish that can be prepared ahead of time and kept in the fridge.
It can be made ahead of the time of the season and is suitable for reheating on the barbecue.
If you’re looking to make it for a dinner party, here’s how to make this dish for a picnic or a family outing.
To make the stew: Heat a large frying pan over medium-high heat.
Add the onions, garlic and bay leaves and sauté until fragrant, about 3 minutes.
Add some stock and season with salt and pepper.
Cook until the vegetables are tender, about 30 minutes.
Turn off the heat and add the chickpeans, parsley and parsley powder.
Cook, stirring frequently, for a further 30 minutes until the chick peas are cooked through and the broth is thickened.
Remove the bay leaves from the pan and set aside.
Add 1 tablespoon of the stew stock to the pan, stir gently, then add the rest of the stock.
Bring to a simmer, reduce the heat to low and cook for a minute.
Simmer for 20 minutes.
Drain the broth, discard the bay leaf and reserve for later.
Heat the oil in a large pot over medium heat.
Stir in the peas and onions and cook, stirring, for 1 minute.
Add salt and freshly ground black pepper.
Bring the mixture to a boil and simmer for 20 more minutes.
Remove from the heat, discard any fat, season with more salt and chill the mixture for up to 3 days in the refrigerator.
To serve: Divide the chick pepper soup between two bowls.
Top with half of the chick pea and half of chicken broth.
Serve with some freshly grated parmesan cheese.
Recipe Notes This recipe is a general guide only.
If this recipe sounds familiar, then you’re not alone.
This recipe makes a large batch of this recipe.
For best results, use a smaller pan.
The quantity of the peas will depend on how big the soup is and how much stock you use.
The size of the bowl should be 1/4-cup.
You can make up to 1/2 cup of soup with this recipe, and add extra chicken broth or stock to suit your tastes.
You’ll need to serve it cold or warm.