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Soups and Stews | |
| 1 1/2 cups chickpeas, soaked overnight in water to cover if time allows 5 cloves garlic, peeled and sliced 3 sprigs rosemary or thyme 1 medium to large carrot, peeled and diced small 1 celery stalk, peeled and diced small 1 medium onion, peeled and diced small Salt and freshly ground black pepper 1/2 pound sausage, grilled or broiled, thinly sliced (any kind you like) 1 teaspoon minced garlic 1 tablespoon extra virgin olive oil, or to taste Kale optional | |
| 1. Combine chickpeas, sliced garlic and rosemary or thyme in a large saucepan with fresh water to cover by at least 2 inches. Bring to a boil, lower heat and simmer, partly covered, for at least 1 hour, or until chickpeas are fairly tender. Add additional water if necessary, and skim any foam that rises to the surface. 2. Scoop out herbs and add carrot, celery, onion, salt and pepper. Continue to cook until chickpeas and vegetables are soft, at least 20 minutes longer. Remove about half the chickpeas and vegetables, and carefully puree in a blender, adding cooking liquid as needed. 3. Return the puree to the pot, and stir; add the minced garlic and sausage, and reheat, adding more water if the mixture is too thick. Taste, adjust seasoning and serve, drizzled with the olive oil. | |
| To use canned chickpeas, drain and rinse 4 cups and combine with 6 cups chicken or vegetable stock and the vegetables as in Step 1. Cook until the vegetables are tender, then proceed as above. | |
Unrated | |
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