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Provencal Chickpea Soup Fall Dinner Party Menu

Provencal Chickpea Soup (Soupo de Cece)

Chef François de Mélogue
My version is based on J.B. Reboul’s classic on Provencal cuisine ‘La Cuisinière Provençale’ and find his recipe for chickpea soup entitled Soupo de Cece. The recipe is easy to master and is surprisingly rich and luxurious tasting, that even my 9-year-old son is convinced it has cream in it.
Prep Time 10 minutes
Cook Time 1 hour
Course Soup
Cuisine French, Provencal
Servings 6 people


  • 1 cup Chickpea Flour
  • 2 quarts Cool Water
  • 1 tsp Herbes de Provence
  • 2 tsp Cumin
  • 1 tsp Aleppo pepper or Espelette or nothing
  • 2 tsp Flaked Sea Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup Olive Oil


  • 2 Leeks washed well and diced
  • 2 tbsp Olive Oil
  • 15 oz Canned Chickpeas


  • Put chickpea flour, water, herbes, cumin, Aleppo, salt, pepper, and oil into a blender and blend until smooth, about 15 seconds. Pour the contents into a Dutch oven and heat slowly over low to medium heat until hot, about 30 minutes, stirring often. Adjust seasoning to your taste.


  • For the leeks, slowly cook washed leeks in olive oil over a low flame at a grandmotherly pace until they almost melt, about 30 minutes. Add to soup. For the chickpeas, open can and add both the liquid and the chickpeas.


  • This lovely soup lends itself to creative garnishing. Everything from croutons fried in olive oil to small juliennes of Bayonne ham works so well. Experiment with what you like.


Tip: Use a whisk to stir the soup to keep it from scorching on the bottom.
Tip 2: There is nothing worse than eating gritty leeks, but I learned a trick for cleaning them easily. Dice the leeks and cover them with cold water in a large bowl. Add one (1) tablespoon of salt and agitate the water. The salt acts as an abrasive, and the dirt and sand will settle to the bottom of the bowl. With a slotted spoon, scoop the leeks out of the water. Do not pour the leeks and water through a strainer because you would just be pouring the sand back over the leeks.
Keyword Chickpeas, Herbes de Provence, Leeks
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