Green Chickpea Basil Bisque


  • 2 Tablespoons
    butter, salted
  • 3 Cups
    green chickpeas
  • 1
    small onion, diced
  • 1
    garlic clove, minced
  • .5 Cups
    fresh basil, thinly sliced
  • .25 Cups
    heavy cream
  • 5 Cups
    chicken broth
  • 1 Teaspoon


  1. In a 4-quart saucepan over medium heat add the butter, onion and garlic.

  2. Cook until softened, approximately 10 minutes.

  3. Add green chickpeas and 4 cups of stock and simmer uncovered until the beans are tender, 8-10 minutes.

  4. Stir in basil, heavy cream, and remaining cup of stock. Remove from heat.

  5. In a blender, purée soup in batches until smooth. Add salt to taste. You can freeze batches to either microwave or warm up later.