Chickpea Soup

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CHICKPEA SOUP

Sourc: Vegetarian Times; January 2001

 

SERVES 6

This soup is a centerpiece unto itself or it can be an elegant starter for a

more elaborate meal.

 

MEAL PLAN: Serve with mesclun salad and your favorite dressing. Accompany it

with a crusty baguette or flatbread.

 

1 Tbs. extra-virgin olive oil

1 medium onion, diced (1 cup)

4 cloves garlic, minced

2 (15-oz.) cans chickpeas, rinsed and drained

1 bay leaf

½ cup roughly chopped flat-leaf parsley, plus more for garnish

1 ½ tsp. Salt

¼ cup fresh lemon juice

Moroccan Spice Oil (optional; recipe follows)

 

1. In medium saucepan, heat oil over medium heat. Add onion and garlic and

cook, stirring often, until onion has softened and begins to brown, about 10

minutes.

 

2. Add chickpeas, bay leaf, parsley and 4 cups water. Stir well, cover and

bring to a boil. Reduce heat, partially cover and simmer, about 15 minutes.

Stir in salt.

 

3. Remove bay leaf and, working in batches, puree soup in food processor or

blender until very creamy. (Do not fill blender more than halfway; hold down

blender lid with towel.) Return soup to pot and add lemon juice.

 

4. Ladle soup into bowls and drizzle 1/2 teaspoon of Moroccan Spice Oil

onto each serving if desired. Sprinkle with chopped parsley.

 

PER SERVING: 160 CAL; 7G PROT.; 4G TOTAL FAT (0 SAT. FAT); 310 CARB.; 0

CHOL; 896MG SOD.; 5G FiBER

 

Moroccan Spice Oil

MAKES 1/3 cup

 

EGG- & DAIRY-FREE

Just a drizzle of this spicy oil added to beans, grains or vegetables will

turn them into exciting fare.

 

2 tsp. whole cumin seeds

2 tsp. whole coriander seeds

1 tsp. whole fennel seeds

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. red pepper flakes

¼ cup extra.virgin olive oil

 

1. In heavy, dry skillet over medium-high heat, toast cumin, coriander and

fennel seeds until fragrant, about 3 min­utes. (Be careful not to burn

spices.) Im­mediately transfer seeds to spice grinder (an inexpensive coffee

grinder will do) or mortar and pestle and grind with cin­namon, ginger and

red pepper flakes.

 

2. Return spices to skillet. Add oil and heat just until oil is warmed

through, 1 to 2 minutes. Strain oil through a fine-meshed strainer lined

with cheesecloth and store in tightly closed jar.

 

PER TABLESPOON: 97 CAL,: 0 PROT.; 100 TOTAL FAT (10 SAT. FAT); 10 CARB; 0

CHOL; 2MG SOD.; 1G FIBER

 

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking