Chickpea Soup

Step 1:

  • Preheat Oven to 350 degrees (convection) 375 degrees (conventional).

Step 2:

  • Place the baguette in the center of the oven and finish baking for 7-10 min. The bread is done when the crust is golden brown and has a great crunch.

Step 3:

  • In a medium saucepan, slowly bring the chickpea soup to a boil. Split the soup between two bowls, garnish with olive oil, a squeeze of lemon, and fresh oregano. Serve with french baguette. Enjoy!


Garbanzo Beans, Rosemary, Fresh Thyme, Dried Thyme, Fresh Greek Oregano, Lemon, Salt, Pepper, Bay Leaf, Extra Virgin Olive Oil, Onion, Baguette (Flour, Water, Salt, Yeast)

How We Got Here:

The chickpeas are soaked overnight and boiled. We then slowly simmer with water, lemon zest, lemon juice, fresh thyme, dried thyme, bay leaf, rosemary, oregano, salt and pepper. The starch from the chickpeas will thicken the soup as it simmers for 2-3 hours. The baguette is made fresh locally and par baked. By par baking we can ensure @home the bread will be perfect right out of the oven. All the remaining ingredients are carefully prepped and packaged ready for you, the @home chef, to finish the dish. Enjoy!

Sommelier Doug Smith’s

Tasting Notes/Recommended Wine Pairings

Wine Recommendation: Hermes Roditis Patras; Total Wine $15

We head back to the Hermes winery in Greece for the final wine pairing.  The winery was named after the Greek God Hermes, son of the supreme God Zeus, and produces wines, beer, vinegar and olive oils. The Roditis grape is a pink skinned varietal that thrives in hot climates and maintains its crisp edge.  The varietal suffered dramatically with the phylloxera outbreak that devastated grape vines around the world in the 20th century.  This is a somewhat rare varietal but well worth the adventure as it features citrus, pear and orange but a unique creamy mouthfeel in a light, dry wine.  The texture of the wine works so well with the Chef’s soup and the lemon notes play off of the citrus aromas and flavors in the wine as well. The wine features the typical Greek spiciness which also is found in so many of the dishes from Greece.  Again, this reinforces why wines from the origin of the food often make magic together.

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