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Chickpea Dill Soup



This is my favourite food of all time. A soup I have eaten for as long as I can remember. It was a recipe shared with my Mum by a work colleague in the early nineties and has since become something of a legend. Those who have tasted it know why. It is a combination of flavours you didn’t know you needed, but can’t remember ever living without. One of those unique instances when individual ingredients disappear into the mix and a mind-blowing new flavour altogether is created.


Friends and loved ones have been told the recipe over the years as it is easy enough to remember, but this is the first time it has been officially documented. This is the original recipe, which calls for orecchiete (the perfect shaped pasta to nestle each little chickpea), however I have used just about every other kind of pasta over the years and they are all almost as delicious. I often double the recipe which is super simple to do, adding a whole bunch of dill (stems and all) along with the rest of the doubled ingredients. An important note for storage if you are making a larger batch — always store your pasta in a separate container to the soup. This will prevent the pasta absorbing the liquid and becoming soft.


This is a sacred recipe - it changes the life of all who eat it. It may appear simple, but the result is something truly profound. I am so happy to be sharing this with you so that you may share it with your loved ones, and them with their loved ones, carrying on the legacy of this magical soup.





CHICKPEA DILL SOUP

Makes 1 large pot


 

3 Tbs olive oil

2 cloves garlic, minced

1 (398ml) can chickpeas, drained and rinsed

Sea salt and black pepper, to taste

1 (796ml) can diced tomatoes

1 1/2 cups spring water

1 large handful fresh dill

1 parmesan rind

3 cups orecchiette, cooked


 

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Saute garlic until fragrant, but not browned (1-2 minutes). Add chickpeas and stir to combine. Season with salt and pepper.

  2. Add tomatoes and 1/2 a can of water (about 1 1/2 cups). Add dill and parmesan rind. Bring the soup up to a boil, then reduce heat, cover and simmer for at least 20 minutes.

  3. Remove pot from heat and carefully remove the parmesan rind. Using an immersion blender, blend until nearly smooth, maintaining some texture, or until desired consistency is reached. Add orecchiete to each bowl before serving and top with soup.





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