I’m really into soups and stews all year round, no matter the season, but I have to admit that getting your spoon to break the liquid yolk into the steaming hot chickpeas, while the world is ending outside, is a pleasure only winter months can give us.
Note: I prepared this dish when some weeks ago, when the weather was still cold, but soon it turned warmer and I have been waiting since then to post it. It looks that Spring wants to stay, so I post it as I wrote it then. You should make this stew even if it’s not very cold, it’s really delicious.
This chickpea soup has got to be the best dish for a chilly winter evening. But the truth is that in my house we have always eaten this kind of the dishes all year round, regardless of temperature and seasons. In fact, my siblings and I were so pleased when we were on the beach and our mother pulled out a giant thermos bottle filled with our stew for lunch, usually black beans, lentils or chickpeas. We sat in a row, and she went round giving us scoops one by one. Years later, I became aware that most people banished stews and soups of their summer diet, don’t know quite why I did the same, but the truth is I love eating a warm stew, even in August.