It's Soup Season, People!

Make this hammy chickpea number.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( [bon appetit]( [Hammy Chickpea Soup]( [We bet you can't name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. When cooked from dry, chickpeas are way more tender than their canned counterparts and, despite what you've been told, they don't even need to be soaked. A small amount of ham—in the form of a smoked hock—goes a long way here. Don’t have a ham hock? Use bacon instead.]( [cooking dried beans]( [When You're Cooking Dried Beans, You're Already Halfway to Soup]( [You may already know that compared to beans from the can, from-dry beans have a superior texture (creamy-not-mushy) and a superior taste (since you season them from the get-go). But what we don't talk about enough when we talk about cooking dried beans is that you're not just making beans: You're also making soup.]( Stay Cozy: [Chill, It’s Corn Soup]( [Chicken and Rice Soup with Garlicky Chile Oil]( [Vegan Butternut Squash Soup]( [Coconut-Apple-Ginger Dal]( [Spicy Soft Tofu and Seafood Stew]( [Instant Pot Tomato Soup]( [MORE FROM BON APPÉTIT]( [Get the Magazine Want even more recipes from Bon Appétit? SUBSCRIBE NOW]( Follow Us [Facebook]( [Twitter]( [Instagram]( [Pinterest]( This e-mail was sent to you by Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, bonappetit@newsletters.bonappetit.com, to your address book. View our [Privacy Policy]( | [Unsubscribe]( Copyright © Condé Nast 2019. One World Trade Center, New York, NY 10007. All rights reserved.