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Southern Italian Chickpea Soup

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Makes: 6 servings adjust
An easy to prepare, delicious meal by itself. It takes a few hours, though.



  • 1 medium Carrot, peeled and chopped
  • 1 teaspoon Salt
  • 2 Dried Whole Bay Leaves
  • 1 Parmesan Cheese, the rind, 2 in. by 4 in. piece
  • 10 cloves Garlic, peeled and left whole
  • 1 medium Onion, roughly chopped
  • 12 pound Dried Garbanzo Beans
  • 10 cups Water
  • 1 teaspoon Dried Whole Oregano
  • 1 teaspoon Dried Whole Thyme
  • 4 sprigs Fresh Parsley
  • 1 stalk Celery, chopped
  • 12 teaspoon Crushed Red Pepper Flakes

Step 1

Add all ingredients to a large pot. Bring to a boil, then reduce heat to medium low and simmer, covered, for 1 1/2 hours. Remove cheese rind and discard or feed to the dog.


  • 3 tablespoons Olive Oil
  • 1 medium Onion, finely diced
  • 1 medium Fennel Bulb, diced small
  • 1 medium Carrot, peeled and finely diced
  • 4 cloves Garlic, thinly sliced
  • 2 Anchovy Fillets, minced
  • 1 can Canned Diced Tomatoes, 14.5 oz.

Step 2

When the beans are about 10 minutes from being done, heat oil in a skillet over medium-high heat and saute the onions, fennel, and carrots until lightly brown, 7-10 minutes. Add garlic and anchovies and cook until fragrant, about one minute. Remove pan from heat and stir in tomatoes, loosening any browned bits stuck to pan bottom.


  • 2 tablespoons Fresh Parsley, chopped

Step 3

Once the garbanzo beans are tender, scrape skillet mixture into the pot with the beans. Bring to a boil, reduce heat and simmer for one hour. Stir in parsley and serve.
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