Name: Ham and Chickpea Soup
Yield: 4–6 servings
Ingredients: 1 lb. dried chickpeas, rinsed, picked over; 2 Tbsp. kosher salt, plus more; 2 carrots; 1 large onion; 8 garlic cloves; 1 smoked ham hock; ¼ cup extra-virgin olive oil, plus more for drizzling; 1 tsp. crushed red pepper flakes; 1 tsp. cumin seeds; 1 tsp. smoked paprika; Freshly ground black pepper; 1 bunch curly kale

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Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.) When cooked from dry, chickpeas are way more tender than their canned counterparts—and, despite what you've been told, they don't even need to be soaked. We cook them straight from the bag, then harness the flavor of their cooking liquid to make the base for a creamy, bean-studded soup. A small amount of ham—in the form of a smoked hock—goes a long way here. You won’t get a lot of meat off that bone; its major contribution is saltiness, smokiness, and a silky, rich texture. If you don’t have or can’t find a ham hock, use a few ounces of slab bacon instead.

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What you’ll need

Measuring Spoons
$10 At Bon Appétit Market
Measuring Cups
$18 At Bon Appétit Market
Large Pot
$65 At Amazon
Large Basting Spoon
$30 $26 At Amazon
Vegetable Peeler
$12 $11 At Amazon
Chef's Knife
$61 At Amazon
Cutting Board
$10 At IKEA
Blender
$45 $32 At Amazon
Ladle
$13 $12 At Amazon

Recipe information

Yield
4–6 servings

Ingredients

1 lb. dried chickpeas, rinsed, picked over

2 Tbsp. kosher salt, plus more

2 carrots

1 large onion

8 garlic cloves

1 smoked ham hock

¼ cup extra-virgin olive oil, plus more for drizzling

1 tsp. crushed red pepper flakes

1 tsp. cumin seeds

1 tsp. smoked paprika

Freshly ground black pepper

1 bunch curly kale

Preparation

Step 1
Place 1 lb. dried chickpeas in a large stockpot and cover with 4 qt. water. Season with 2 Tbsp. salt and bring to a boil over high heat and cook, skimming any foam that rises to surface, about 20 minutes. Reduce heat to medium-low and bring to a simmer.
Step 2
While you’re waiting for the water to boil, peel 2 carrots. Halve 1 large onion through root end and remove papery skins. Smash and peel 8 garlic cloves.
Step 3
Add carrots, onion, garlic, 1 smoked ham hock, and ¼ cup extra-virgin olive oil to pot. Add 1 tsp. crushed red pepper flakes, 1 tsp. cumin seeds, and 1 tsp. smoked paprika; season with several twists of black pepper and stir to combine.
Step 4
Adjust heat so that you’re at a gentle simmer and cook, stirring occasionally and topping off with more water to keep chickpeas submerged by at least 2", until chickpeas are completely tender, 1½–2½ hours (this may take longer, in which case continue to simmer, checking every 15 minutes or so).
Step 5
Meanwhile, strip leaves of 1 bunch curly kale from stems, then tear leaves into about 2" pieces. Set aside.
Step 6
Using a slotted spoon, transfer ham hock to a cutting board; let sit until cool enough to handle, about 5 minutes. Using same spoon, transfer carrots and onion to a blender or food processor. Scoop out 2 cups chickpeas and add to blender, then dunk measuring cup into soup to collect 1 cup liquid and pour into blender. Blend until mixture is smooth, about 30 seconds. (Alternately, transfer vegetables, chickpeas, and liquid to a deep bowl and use an immersion blender.)
Step 7
Pour purée back into soup (this is what is going to make the soup thick, creamy, and luscious). Add reserved kale and stir to submerge.
Step 8
Pick meat from ham hock, discarding skin, bones, and any large pieces of fat and cartilage, and cut into ½" pieces; add to soup. Simmer, stirring occasionally, until greens are extremely tender and soup is thickened slightly, about 45 minutes.
Step 9
Using a ladle, divide soup among bowls.
Step 10
Drizzle with oil; season with salt and black pepper.
Step 11
Do Ahead: Soup can be made 2 days ahead. Let cool, then transfer to an airtight container and chill. Reheat over medium, adding water if needed to loosen.