Really, really simple, with only a few ingredients, and totally satisfying. What more could you want from a tin of chickpeas, some onions and a glass of wine. This is a recipe by the guys at Saltimporten Canteen, Malmo.
Finely chop one large onion and a couple of garlic cloves. Heat a few tablespoons of olive oil in a large pan and soften the onions and garlic over a low heat for ten minutes along with a sprig of fresh thyme. Add a glass of white wine, a drained tin of chickpeas and bring to a simmer to reduce the wine by half. Pour in 500ml of vegetable stock, I use this bouillon powder for a quick fix. Cover the pot, bring the stock to a boil and simmer for 30 mins. Blitz the chickpeas and stock in a blender, adding extra water until the chickpeas are super smooth and silky. Extra water will definitely be required to make sure the blended chickpeas aren’t gloopy. Taste frequently and add lots of salt to make sure the soup is seasoned properly.
To finish add some quickly wilted greens. In the photo I used purple sprouting broccoli which was plunged into boiling water for a few minutes to soften slightly, but not long enough to lose all the broccolis bite. Drizzle over some good olive oil and serve.