Ingredients
200 gms whole chickpeas
1 gms garlic
30 gms sourdough bread
1 gm za’atar powder
10 gms sage
10 gms thyme
20 gms rosemary leaves (divided into 2 parts)
100 ml extra virgin olive oil
salt to taste
Pepper to taste
For the parsley oil:
200 gms parsley
500 ml grapeseed oil
Method
Making the parsley oil:
1. For the parsley oil, blanch the parsley in hot water and immediately cool down in ice water. Squeeze out the excess water, and blend with grapeseed oil heated at 65°C for around 6 minutes until smooth. Keep aside.
Making the soup:
1. Soak the chickpeas overnight in water. Drain the chickpeas then transfer them into a pot of water along with the rosemary, thyme, sage, and boil for 2 hours until softened.
2. Drain and mash the chickpeas, transfer to a food processor to be blended.
3. In another pot, pour the extra virgin olive oil and heat it to 120°C, then add the rosemary. Keep the flame on for 10 minutes, then remove from the heat and rest for 20 minutes.
4. Filter the oil through a sieve, and then blend the oil into the chickpeas. Season with salt and pepper.
5. For the croutons, cut the sourdough into ½-inch cubes, and toss with a touch of salt and extra virgin olive oil. Toast it in the oven for 10 minutes, and once done, sprinkle it with za’atar powder and let it cool.
6. Serve with croutons sprinkled onto the soup with generous drizzles of parsley oil.
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