PROVENCAL CHICKPEA SOUP

Last spring, during the covid-19 pandemic, we were all craving warm, comfort food. This Provencal Chickpea Soup seemed like the perfect answer to the strange environment that we were suddenly facing. Also known as Fourmade, is at its very core a hearty soup made by impoverished people to provide an inexpensive and healthy filling meal. This soup surprisingly rich and luxurious tasting. Once you make the basic recipe try embellishing with leeks, chickpeas, grated Parmesan, cooked rice or even croutons fried in olive oil. My inspiration for this delicious creation came from two sources, Soupo de Cece (from Chef J.B. Reboul) and Marcella Hazan’s version (see note below). Suitable for vegetarian, vegan and gluten-free diets the recipe ingredients are few, and you can play with additional toppings.

Creamy Provencal chickpea soup, also known as Fourmade, is at its very core a hearty soup made by an impoverished people to provide an inexpensive and healthy yet filling meal. It’s surprisingly rich and luxurious tasting. So much so that even my 9-year-old son is convinced it has cream in it. Once you make the basic recipe try embellishing with leeks, chickpeas, grated Parmesan, cooked rice, or even croutons fried in olive oil.

Go to my favorite Provencale Web Site called Perfectly Provence for My Recipe: Get the full recipe