Beet Green and Chickpea Soup

with Corn Fritters

Makes 4 to 6 servings

Most cooks throw away beet greens without giving them a second look. But they’re delicious, packed with nutrients, and both the stems and greens can be used much like Swiss chard.

Chickpea Soup

• 3 tablespoons extra-virgin olive oil
• 1 large white onion, quartered and thinly sliced
• 2 garlic cloves, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 tablespoon tomato paste
• 1 pound beet greens (from 2 bunches), well washed, leaves roughly chopped, and stems cut into 1- to 2-inch pieces
• 7 cups water
• One 15-ounce can chickpeas, rinsed and drained

In a medium saucepan, heat the oil over medium heat. Add the onion, garlic, and 1 tablespoon salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the beet stems and cook, stirring occasionally, until they just begin to soften, about 4 minutes. Add the beet leaves and cook until wilted, about 3 minutes. Add the water and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Add the chickpeas and simmer for 15 minutes. Season the soup with salt and pepper.

Corn Fritters

• ¾ cup water
• 1 tablespoon unsalted butter
• ¼ cup fine ground yellow cornmeal
• ½ teaspoon kosher salt, plus more for seasoning the fritters
• ½ teaspoon finely ground black pepper
• ½ cup finely grated Parmesan cheese
• 1 large egg
• 1 tablespoon Aleppo pepper or 1½ teaspoons crushed red pepper flakes
• Vegetable oil, for frying

While the soup is cooking, combine the water and butter in a small saucepan. Bring to a simmer over medium-high heat, then whisk in the cornmeal. Reduce the heat to low and cook, stirring occasionally, until the cornmeal reaches the texture of a soft polenta, about 15 minutes. Stir in the salt, black pepper, and cheese. Cook, stirring, for 1 minute longer. Add the egg and Aleppo and whisk constantly to make sure the egg is distributed evenly. Remove from the heat and let cool slightly.

Add 1 inch of vegetable oil to a medium saucepan and heat to 350°F. Working in batches, drop the cornmeal batter into the hot oil, a rounded tablespoon at a time, and fry, turning a few times, until golden all over, 3 to 4 minutes. Transfer to a paper towel–lined plate and sprinkle with salt.

For Serving

• Chickpea Soup
• Corn Fritters

Divide the soup among bowls and top each with a couple of fritters. Serve.

The Takeaway

I wanted to give this soup a crunchy garnish, like a crouton, but more elevated. The cheesy cornmeal fritters do the trick, and they’re easy enough to throw together. Keep these fritters in mind anytime you want an unexpected accompaniment to soups, stews, or chili, or serve them as a snack.