Ingredients

• 1 lb. dried chickpeas, rinsed, picked over

• 2 Tbsp. kosher salt, plus more

• 2 carrots

• 1 large onion

• 8 garlic cloves

• 1 smoked sliced ham shank or a smoked ham hock

• ¼ cup extra-virgin olive oil, plus more for drizzling

• 1 tsp. crushed red pepper flakes

• 1 tsp. cumin seeds

• 1 tsp. smoked paprika

• Freshly ground black pepper

• 1 bunch washed collards

• crumbled bleu cheese for topping

Preparations

Place 1 lb. dried chickpeas in a large stockpot and cover with 4 qt. water. Season with 2 Tbsp. salt and bring to a boil over high heat and cook, skimming any foam that rises to surface, about 20 minutes. Reduce heat to medium-low and bring to a simmer.

While you’re waiting for the water to boil, peel 2 carrots. Halve 1 large onion through root end and remove papery skins. Smash and peel 8 garlic cloves.

Add carrots, onion, garlic, 1 smoked ham shank, and ¼ cup extra-virgin olive oil to pot. Add 1 tsp. crushed red pepper flakes, 1 tsp. cumin seeds, and 1 tsp. smoked paprika; season with several twists of black pepper and stir to combine.

Adjust heat so that you’re at a gentle simmer and cook, stirring occasionally and topping off with more water to keep chickpeas submerged by at least 2", until chickpeas are completely tender, 1½–2½ hours (this may take longer, in which case continue to simmer, checking every 15 minutes or so).

Meanwhile, strip leaves of 1 bunch collards from stems, then tear leaves into about 2" pieces. Set aside.

Using a slotted spoon, transfer ham to a cutting board; let sit until cool enough to handle, about 5 minutes. Using same spoon, transfer carrots and onion to a blender or food processor. Scoop out 2 cups chickpeas and add to blender, then dunk measuring cup into soup to collect 1 cup liquid and pour into blender. Blend until mixture is smooth, about 30 seconds. (Alternately, transfer vegetables, chickpeas, and liquid to a deep bowl and use an immersion blender.)

Pour purée back into soup. This makes the soup thick, creamy, and luscious. Add collards and stir to submerge.

Pick meat from ham hock, discarding skin, bones, and any large pieces of fat and cartilage, and cut into ½" pieces; add to soup. Simmer, stirring occasionally, until greens are extremely tender and soup is thickened slightly, about 45 minutes.

Using a ladle, divide soup among bowls.

Drizzle with oil; season with salt and black pepper. Top with crumbled bleu cheese.

Do Ahead: Soup can be made 2 days ahead. Let cool, then transfer to an airtight container and chill. Reheat over medium, adding water if needed to loosen.

Adopted from a Bon Apetite Recipe

Uran Cowgill April 2021