Monday, January 8, 2018

Chickpea Soup

SC can't eat a lot of fat since having gall bladder surgery. I am trying to eat healthy foods and lose the menopausal extra weight I've acquired. So this simple to make soup was the perfect thing to eat on a cold, cold night.

It is based on a recipe from "The Splendid Table," though as usual, I used a few short cuts of my own. I used curly fusili noodles that I buy up in Lancaster, PA instead of the cavatelli in the original recipe, but you could try any pasta you liked. I also used more chickpeas than there were in the original recipe.

Chickpea and Pasta Soup
  • 2 cans chickpeas/garbanzo beans (drain both, save the liquid from 1 can)
  • 1 onion, chopped (I use frozen chopped onions)
  • 1 carrot, peeled and chopped (I just chop up some baby carrots--we always have them)
  • 2 ribs celery, diced  (I buy diced celery in the supermarket. Freeze it and use it as needed)
  • rosemary leaves, chopped (I had fresh rosemary, but dried would work too. Use to taste.) 
  • 6 cups of chicken stock (I use Minor's Chicken base. Use a vegetable stock if preferred)
  • 8 oz dry pasta--cavatappi, rotini, whatever you like
Heat a tablespoon of canola or live oil in a 6-qt. saucepan over medium-high.

Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes.
(If you are using frozen onion/celery and a non stick pan, you can use even less oil.)

Add stock and  1 can of chickpeas (drained!) and simmer for 5 minutes.

Meanwhile put half of the second can of chickpeas into a food processor with a little of the chickpea liquid and purée until smooth.  Add the pureed chickpeas to the pan. (You can add the other chickpeas or save them for a salad garnish. SC loves just eating them!)

Add pasta and cook until al dente, 10 minutes. Season with salt and pepper as wanted.




We like to eat this with a little cheese sprinkled on top. SC likes Parmesan, I like Pecorino Romano!
 

 

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