Chickpea Soup

Ingredients

• 1 bunch broccoli for another use, cut into small florets
• 1.5 cups chickpeas dried rinsed canned
• 0.5 cup cooking wine dry white
• 1 leaf flat parsley and tarragon leaves fresh (for garnish)
• 4  garlic cloves chopped
• 6 servings kosher salt 
• 3 tablespoons olive oil 
• 2 large onions coarsely chopped
• 1 sprig thyme leaves 
• 4 cups vegetable broth 

Equipment

• pot
• blender

Directions

1. If using dried chickpeas, place in a mediumbowl and add cold water to cover by2".
2. Let soak overnight in refrigerator.
3. Drainchickpeas.
4. Heat oil in a large heavy pot over mediumheat.
5. Add onions, garlic, and thyme sprig;cook, stirring occasionally, until onionsare soft, 10-15 minutes.
6. Add chickpeas andwine. Bring to a rapid simmer; cook untilwine is reduced by half, about 2 minutes.
7. Add broth and bring to a boil. Reduce heat,cover, and simmer until chickpeas arevery soft, 1 1/2-2 hours for dried chickpeas,or about 30 minutes for canned. Discardthyme sprig.
8. Working in batches, purée chickpeamixture in a blender or with an immersionblender, adding water by 1/2-cupfuls ifneeded, until smooth. Season with salt.DO AHEAD: Chickpea soup can be made1 day ahead.
9. Let cool; cover and chill.
10. Meanwhile, cook broccoli in a large pot ofboiling salted water until crisp-tender, about4 minutes.
11. Drain; rinse under cold water.
12. Reheat soup. Divide soup among bowlsand garnish with broccoli and herbs.