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
2 comments:
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.
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.
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