Chickpea Soup

We have a friend coming to stay with us for a month. Yes in our tiny one-bedroom apartment, the one with a tiny 20 sq. ft. kitchen. In order to get ready for his visit, I am cleaning out the pantry, freezer, and fridge. This is something I like to do every couple of months regardless of guests or not. The next few nights will be full of culinary creations created with the bare minimum such as this recipe for Chickpea Soup.

Tonight I used some Rancho Gordo Chickpeas and added them to a stockpot full of veggie goodness and simmered slowly for a couple of hours. Then, I blended everything into a very creamy soup which I finished off by stirring in baby kale and more chickpeas to give it some color and texture. I love the flavor of the Rancho Gordo Heirloom Chickpeas, they are a bit firmer than canned ones or even the dried ones I buy in the bulk section, and the flavor is nuttier and fresh tasting. The end result was very flavorful and very filling while being light on ingredients, perfect for a chilly and rainy evening.

Chickpea Soup

Ingredients:

16 oz chickpeas, cooked

1 small fennel bulb

1 small white onion

1 carrot

2 celery stalks

3 garlic cloves

1 l/ 2 cups vegetable stock

fresh baby kale, a bundle – roughly chopped

salt & pepper to taste

extra-virgin olive oil

How To:

Chop fennel, onion, carrot, celery, and garlic. Add to a soup pan with a drizzle of olive oil and cook slowly for 5 minutes. Add 8 oz of the chickpeas and cook for about 5 minutes. Add the stock, cover, and leave it to simmer on low for 30 – 45 minutes.

Take off heat and let cool for about 10 minutes, then pulse in a food processor until smooth.

Put the soup back into soup pan and slowly heat, stir in the kale and remainder 8 oz of chickpeas, cover with a lid and remove from heat.

Let sit for about 5 minutes. Season with salt and pepper to taste.

Serve.

Eat.

SaveSave

(Visited 272 times, 1 visits today)