Winter is upon us yet again, and while many may moan and groan at the dropping temperatures, I revel in it. When fall begins, we in New England are typically blessed with the crisp air, which makes us forget about the high temperature and humidity we just endured through summer, while the gorgeous foliage deters us from focusing on the inevitable low temperatures that lay around the corner. And then it happens. Cold temperatures are all of a sudden here while I am still donning my flip-flops. However, I throw on a scarf for good measure and go on my merry way.
Living in the northeastern United States, we truly understand living seasonally. Cue the rotation of lighter clothes for heavier clothes, the putting away of the outdoor furniture, the finding of the extra throw blankets, and, of course, the comfort food. Eating seasonally is an ideal that the ladies of Casa Mia emphasize throughout our worlds, both personally and professionally. There is a certain balance that emerges when seasonal produce finds its way to the markets and family recipes return year in and year out, which signify a particular time of year. It’s like returning home again.
A few years ago, I developed a slight obsession, which I do believe has turned into more of a strong focus than an obsession. Is there a difference? I have no idea. Broth. I’m obsessed with broth. Beef broth, chicken broth, and vegetable broth, not to mention Parmigiano Reggiano broth, tomato broth, and ginger broth. They are so versatile and lend themselves to various recipes, flavors, and depths. And as the temperature drops, a big pot of broth on the stove warms the house, my heart, and my soul.
My latest broth focus has been chickpea broth. I believe I stumbled upon this recipe from Bon Appetit and then did some tweaking. It is simple: you get a beautiful batch of chickpeas to eat and broth to drink, cook with, and bathe in—kidding, although I wonder… Please enjoy and let us know what you make!
Chickpea Broth Recipe
Time: 1 to 2 hours, plus overnight soaking
Yield: 2 quarts
Ingredients
- 1 cup dried chickpeas, rinsed
- Salt and freshly ground black pepper
- 2-inch rind of Parmigiano Reggiano
- 4 cloves of garlic, smashed
- 1 yellow onion, cut in half
- 2 sprigs of rosemary
- Lemon peel from ½ a lemon
- 1 tbsp. of whole pepper corns
- 2 bay leaves
Instructions
Place the chickpeas in a large bowl and cover with water so that they are fully submerged by 2–3 inches. Allow them to soak overnight. The next day, rinse chickpeas, place them in a large pot, and cover with water by about 3 inches. Into the pot, place the rind of Parmigiano Reggiano, garlic cloves, onion, and rosemary. If you have cheesecloth on hand, you can make a bouquet garni by adding the lemon peel, peppercorn, and bay leaf to the cheesecloth and tying them up in a little bundle. This keeps these smaller ingredients together and makes them easier to remove in the end. If you have no cheesecloth, just put all the ingredients in the pot as is. Then, add a generous dose of salt and pepper. Bring the pot of chickpeas to a boil over high heat, then reduce the heat so that the beans enjoy a nice simmer. Stirring occasionally, let the beans cook for 1.5–2 hours, adding more water if needed. Cook chickpeas to the consistency of your liking. When done, strain the chickpeas from the liquid (I like to keep the garlic and onion with the chickpeas) and remove the bouquet garni to reveal a beautiful broth full of depth of flavor. Season with salt and pepper to your taste. 
