We try to keep an accurate inventory list, and use products in the order in which they were purchased. The culinary motto for this is: “First in; First out”.
The dry season is finally here, so it’s time to use up what we’ve purchased over the past 6 months.Realizing there was an overload of canned chickpeas, I browsed through some of my cookbooks for a recipe requiring a lot of chickpeas. Happily, I found a soup recipe in an old cookbook, which I adapted to suit our palates.
The soup is colorful, full of flavor and healthy. Serve with crusty bread and crisp salad for a hearty meal that will bring a smile to your face!
|Chickpea Soup with Red Pepper Puree|
Yield: 4 to 5 servings
1 (7 oz.) jar roasted red peppers, drained
2 Tbsp. olive oil, divided
2 tsp. lemon juice
¼ to ½ tsp. Aleppo red pepper
1 medium onion, finely chopped
2 carrots, chopped
½ tsp. ground ginger, or to taste
¼ tsp. cumin, or to taste
Dash of salt
2 (15-oz.) cans chickpeas, drained and rinsed
2 (14 ½ oz.) cans chicken or vegetable broth
2 Tbsp. tomato paste
Directions:For the Puree:
|Red Pepper Puree|
2. In a large saucepan, heat the remaining 1 Tbsp. olive oil over medium heat. Sautė the onion and carrots with the ginger, cumin, and dash of salt until onion and carrots begin to soften, about 4 to 5 minutes.3. Stir in the chickpeas, the broth, and tomato paste. Bring to a boil, reduce heat to medium-low and cook until onions and carrots are tender, about 10 to 12 minutes. Using a slotted spoon, remove about 1 cup of chickpeas, onions and carrots and set aside.
4. Place the remaining soup into the blender, food processor, or use an immersion blender, and puree. Return soup to saucepan with the reserved chickpeas, onions and carrots; adjust seasoning, if necessary. Heat through.5. To serve: Place soup into individual bowls, drizzle with Red Pepper Puree.