Italian · Soup

Italian Chickpea Chowder

A slow-simmered take on Chickpea Chowder, built on tomato and oregano and finished the way we like it. Ready in about 2 hr and easily enough for 4 people.

4.6 from 1,764 cooks

Prep30 min

Cook90 min

Serves4

LevelAdvanced

Members' recipe

Ingredients

3 cupschickpeas
1 large, choppedonion
1 cupstock
6 clovesgarlic
2 tspParmesan

Method

Prep everything first: chop the aromatics, measure the tomato and oregano elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Italian Members

Italian

Roasted Beef with tomato and oregano

The kind of Italian plate you make on repeat. tomato and oregano, a proper roast, and a finish...

32 min · Easy

Italian Members

Italian

Italian Squash Side

Our tested Baked Squash Side: sun-warmed, generous, and balanced with garlic and basil. Serves...

2 hr 15 min · Advanced

Rustic Salmon Bowl with lemon and olive oil

Italian Members

Italian

Rustic Salmon Bowl with lemon and olive oil

Our tested Smoked Salmon Bowl: rustic, generous, and balanced with lemon and olive oil. Serves...

1 hr 20 min · Medium

Italian Members

Italian

Cauliflower Cake in garlic and basil

Weeknight-friendly Cauliflower Cake with the garlic and basil we come back to again and again....

2 hr 20 min · Medium