Chickpea Soup with Sausage

• 1 1/2 cups dried chickpeas
• 5 garlic cloves, sliced
• 3 fresh rosemary or thyme sprigs
• 1 medium to large carrot, cut into small dice
• 1 celery stalk, trimmed and cut into small dice
• 1 medium onion, cut into small dice
• Salt and freshly ground black pepper
• 1 teaspoon minced garlic
• 1/2 pound sausage, grilled or broiled and thinly sliced (optional)
• 1 tablespoon extra virgin olive oil, or to taste

1. If you have the time, soak the chickpeas for several hours or overnight in water to cover (if not, dont worry).
2. Combine the chickpeas, sliced garlic, and herb in a large saucepan with fresh water to cover by at least 2 inches.
3. Bring to a boil, turn down the heat, and simmer, partially covered, for at least 1 hour, or until fairly tender.
4. Add water if it is boiling off and skim any foam that rises to the top of the pot.
5. Scoop out the herbs and add the carrot, celery, onion, salt, and pepper to the pot.
6. Continue to cook until the chickpeas and vegetables are soft, at least another 20 minutes.
7. Remove about half the chickpeas and vegetables and carefully puree in a blender with enough of the water to allow the machine to do its work.
8. Return the puree to the soup and stir; reheat with the minced garlic, adding water if the mixture is too thick.
9. Stir in the sausage if you are using it and cook for a few minutes longer.
10. Taste and adjust the seasoning, then serve, drizzled with the olive oil.
11. This soup can be made with canned chickpeas: Substitute 4 cups canned chickpeas for the dried chickpeas and combine with 6 cups chicken or vegetable stock and the vegetables as in step 2.
12. Cook until the vegetables are tender, then proceed as directed.
13. Like any bean, chickpeas can be cooked without soaking, though they will cook somewhat more quickly if they are soaked for six to twelve hours beforehand.
14. Soaked or not, cooking time for beans is somewhat unpredictable, depending largely on how much moisture they have lost during storage (older beans, being drier, require longer cooking times).
15. Generally speaking, soaked chickpeas will take about one and a half hours to become tender; unsoaked ones will take about thirty minutes longer.
16. Canned chickpeas do not have as much flavor as cooked dried chickpeas, but they are incomparably more convenient, as dried chickpeas can take three hours to soften.
17. Your choice.

chickpeas, garlic, rosemary, carrot, celery stalk, onion, salt, garlic, sausage, extra virgin olive oil

Taken from www.epicurious.com/recipes/food/views/chickpea-soup-with-sausage-386575 (may not work)