Chick Pea SoupPosted: December 17, 2008
As I was walking home last night, snow collecting in my scarf and stinging my eyes, I thought that soup was in the cards for supper. Luckily, I had made a batch of chickpeas in the crockpot a few days ago and stored them in the fridge. I also had some homemade vegetable stock that I made Monday night and a recipe from The Silver Spoon Cookbook that I’ve been meaning to try. I didn’t make the soup exactly, so I will just post what I ended up with.
Creamy Chickpea Soup (adapted from The Silver Spoon Cookbook)
1.5 cups cooked chickpeas
1/2 cup cooking water from chickpeas (or 1/2 cup vegetable stock)
1.5 cups vegetable stock
1 tablespoon olive oil
half large onion, chopped finely
2 large carrots, chopped finely
2 cloves garlic, chopped finely
.5 tablespoons minced rosemary
salt and pepper to taste
Place chickpeas and 1/2 cup cooking liquid (or vegetable broth) in a blender or food processor and blend until chickpeas reach a creamy consistency. This is not hummus, so add more liquid if you need to.
Heat olive oil over medium heath in a medium sized pot and add the rosemary and garlic. Sauté for a few minutes and then add the carrots and onion. Cover and let the mixture sweat for about 5 minutes over low heat. Add the chickpea puree and bring mixture to a boil. If it seems too thick, add more vegetable stock until it becomes the soup-like consistency you desire. Add salt and pepper to taste, cover and simmer for a few minutes.
Ladle into bowls and garnish with croûtons if you have any. Serve with some crusty bread.