Monday, June 8, 2009

Blended Chickpea Soup


It's nearly winter here and I'm experimenting with hearty soups. Most chickpea soup recipes have a Moroccan influence and are spiked with curry powder, but we're fresh out. Still, there is plenty of room for herbs and spices as you see fit!

I really loved the texture of Butternut Squash Soup so I aimed for something similar with this recipe. It worked out well - try it!
  • 2 T. EVOO
  • 1/2 onion, chopped
  • 1/2 red pepper, chopped
  • 1 carrot, chopped
  • 2 cloves garlic, chopped
  • 1 T. lemon juice
  • 1 1/2 c. vegetable stock
  • 1 can (350 g) chickpeas, drained
  • 1/2 t. cumin
  • S&P and paprika to taste
Saute onion, garlic, pepper and carrot in EVOO on med low heat for 10 minutes. Add cumin and 1 c. stock and simmer 5 minutes. Blend chickpeas, 1/2 c. veg stock, and lemon juice in food processor, add veg mixture and puree. You can return to the pot at this point, add seasonings and simmer another 10 minutes. Serve with pita chips.

2 comments:

Julia said...

i think the red pepper is key here. i've never been a big soup leftover person plus soups tend on the vegetarian side which doesn't make j happy either. so i don't make soup much. plus i can never get the consistency of pureed soups right. i think because restaurants have food mills.

meag said...

Ah yes, texture. Many of the recipes I read only blended the chickpeas so I tried that but bleh. Blending it all made the combined flavors much better for me - and probably made the red pepper flavor spread more evenly.