At the risk of being the nerdy one who posts twice in a row, here we go. It's soup season (we're ignoring the fact that it was so warm here today that I went running outside. In shorts. And a tank top.), and I recently discovered a real winner. This soup is simple, warm, delicious, and healthy, and (because this is the true test of a great soup) even better the next day. I made it last week and took the last tiny bit to work today--my colleague finally asked for the recipe, since I was mmming and ahhhing so much.
This is straight from Rachael Ray, and it goes along with a pretty good Indian lamb chop dish, but the soup was the real winner. I have done a half batch for the two of us, and it yields just enough for one round of leftovers apiece.
Serves 4 as a first course
Ingredients:
1/4 c extra-virgin olive oil
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 t ground cumin
1/2 t ground cardamom
1/2 t turmeric
salt and pepper
2 c chicken of vegetable stock
1 (28-oz) can fire roasted tomatoes*
1 cup plain yogurt
Warm pita, any flavor or variety, toasted
*note about the tomatoes: on the show, Rachael used crushed fire roasted tomatoes, but at my store they only sell diced fire roasted tomatoes (which are actually a new addition to the tomato aisle, thank goodness). I just popped them in the food processor for a couple seconds once I was done with the chickpeas and it comes out splendidly.
1. Heat a medium pot with the extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes.
2. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion.
3. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes.
4. Simmer soup 5-10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
There you go! It's, like, 5 minutes of active cooking (unless you have a crappy food processor that requires babysitting...how old does it make me to want a new food processor for my birthday?). Seriously, just typing this up makes me want to go make a batch. Yum!
On another note, Marbs, we had your chicken couscous recipe again last week, and it was even better the second time!
2 comments:
Thanks, Missy! I made the soup tonight and it was great. I bought roasted garlic tomatoes (crushed) although I saw diced fire roasted. I don't have a food processor (although it is now on my list), so I used a blender to puree the chick peas and onion.
PS. Don't look for chickpeas in the grocery store -- they are garbanzo beans, ha! (long story)
ha, that is funny--and true. They are chickpeas on the east coast. I always have to remember that they are "garbs" in Idaho when I tell my parents about these recipes. My friend Solara's father, who grows garbs in the Palouse, insists on eating hummas from Costco because they use garbanzo beans from Idaho and eastern Washington.
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