Ceci Bean Soup With Red Pepper Pesto

Preparation

1. Step 1

   Put soaked, drained chickpeas in a heavy-bottomed soup pot or Dutch oven. Cover with 8 cups of fresh water. Use the cloves to pin the bay leaf to the onion half, and add it to the pot, along with unpeeled garlic, 2 tablespoons olive oil and 2 teaspoons salt.

2. Step 2

   Bring to a boil over high heat, then reduce to a simmer. Cook until chickpeas are very tender, skimming off any excess foam as it cooks, about 1 hour.

3. Step 3

   Drain chickpeas, reserving the cooking liquid. Discard aromatics.

4. Step 4

   Heat ¼ cup olive oil in the empty pot over medium-high. Add diced onion and carrots, and season with salt and pepper. Cook, stirring, until softened but without browning, 10 to 15 minutes.

5. Step 5

   Add chickpeas and their liquid and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Taste broth and adjust seasoning. Blend beans and broth in a blender until some chunks remain. Keep warm.

6. Step 6

   Make the red pepper pesto: Put roasted pepper in the blender. Add cayenne, ¼ cup olive oil and a pinch of salt. Blend until smooth. To serve, ladle soup into individual soup bowls. Swirl about 2 tablespoons red pepper pesto into each bowl.