Chickpea, Onion, Red Chili Pepper, Olive, Tomato and Nettle Soup
Serves 4-6For those who love soup as much as I do, here is a hearty one to make. Fresh, red chili pepper adds spice and warmth, which is perfect on a cool winter evening. If you cannot find nettles in your local area, substitute with fresh, flat-leaf parsley.
Ingredients
- 1 cup fresh nettles
- 1 15.5- ounce can chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup extra-virgin olive oil
- 2 medium yellow onions , thinly sliced
- 3 garlic cloves , chopped
- 1 fresh red chili pepper , chopped, plus additional for serving
- 1 28- ounce can whole peeled tomatoes , with their juices
- 1 cup black olives , pitted and halved
- 1 1/2 cups water
- Salt and freshly ground black pepper
Instructions
- Making sure to wear a pair of gloves, remove the nettle leaves from the stems. Wash, drain and coarsely chop. Set aside.
- Heat the olive oil in a large pot over low heat. Add the onions, garlic and chili pepper and cook for about 5-6 minutes, stirring occasionally. Increase the heat to medium-high and add the tomatoes, olives, and water. Season with salt and black pepper. Cook for about 10 minutes. Stir in the nettles and cook for 10-15 minutes longer.
- Divide the soup into individual bowls. Drizzle with a little olive oil over the top and a sprinkle of chili pepper. Serve immediately.
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