This recipe was featured in a special article published in tandem with Michael Moss for the New York Times, and mentioned during Goodman's interview. Pollan and Moss cooked together for the Times feature to highlight the importance and approachability of home cooking.
If you have a half hour or so, this interview was extremely articulate and poignant on the subject of food, culture and reclaiming long term health. I may have clapped intermittently in response to Pollan's sentiments, especially when he proclaims cooking from scratch keeps us healthy without the need for dieting or counting calories.
The soup was very nice in its simplicity. I recommend giving it a try, if not for its convenience, for its bright, filling (and economical) comfort.
*Note: I replaced the water in this recipe with homemade chicken broth and added an additional 2 cloves garlic.
Simple Chickpea Soup
Adapted from Michael Pollan
- TOTAL TIME
- 1 large yellow onion, finely diced
- 3 tablespoons olive oil, more for serving
- 1 clove garlic, slivered
- 2 (15.5-ounce) cans chickpeas
- Juice of 1/2 lemon, more to taste
- Salt and pepper
- Parmesan, optional
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
- About 6 servings