This is a quick, healthy and delicious soup using pantry staples. Of course you can use fresh tomatoes and soak chickpeas overnight – but this is so much simpler.
Gremolata is a traditional Italian condiment made with parsley, lemon and garlic. This is the Australian version with Lemon Myrtle ! Traditionally gremolata is used to enliven dishes such as Osso Bucco but you can see it can be used to brighten up anything from soups like this, to meat dishes or even grilled cheeses such as haloumi or provolone.
Lemon Myrtle Gremolata
Makes 2/3 cup
2 tablespoons dried lemon myrtle
Lemon juice from a large lemon
1/2 cup finely chopped (food processor is good for this) fresh flat leaf or Italian parsley
1 clove garlic, crushed
1 anchovy fillet, finely chopped (optional)
Chickpea Soup with Lemon Myrtle
Serves 4
4 tablespoons olive oil
1 small onion, finely diced
2 cloves garlic, crushed
1 teaspoon lemon myrtle, dried and ground
1 x 400g can chopped tomatoes (or fresh ripe tomatoes in season)
2 x 400g cans chickpeas, rinsed and drained (or soak dried peas overnight and drain)
500 ml chicken stock
Tasmanian Pepper Salt to taste
120g goats cheese, crumbled
Lemon Myrtle Gremolata
Heat the olive oil in a pot and sauté the onion and garlic over a moderate heat until tender. Add the lemon myrtle, tomatoes and chick peas and sauté gently for about 15-20 minutes or until the oil separates.
Add the chicken stock, season with salt and pepper and simmer for a further 15 minutes.
To serve, ladle the soup into deep bowls and crumble the goats cheese over the top. Finally sprinkle the gremolata generously over the soup and serve.