Hammy Chickpea Soup

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.) 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. We cook them straight from the bag, then harness the flavor of their cooking liquid to make the base for a creamy, bean-studded soup. A small amount of ham—in the form of a smoked hock—goes a long way here. You won’t get a lot of meat off that bone; its major contribution is saltiness, smokiness, and a silky, rich texture. If you don’t have or can’t find a ham hock, use a few ounces of slab bacon instead.