Food on Fridays: Taste-Testing Chickpea Soup

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Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. If you just want to list your three favorite cookbooks, that’ll do just fine.When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post and join us through Mr. Linky.Here’s a Mr. Linky tutorial:

Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts.Please note: I’ll do my best to update this post by hand. In the meantime, please click on the Mister Linky logo to view the complete list.

Food on Fridays Participants

1. Kristen (banana oatmeal muffins)2. Breastfeeding Moms Unite! (Cabbage & Beans Au Gratin) W/ VEGETARIAN LINKY3. Alex@A Moderate Life- Tackling Bittman!4. Bumbles & Light: Spinach and Basil Pesto5. Cheapskate Ingredient Substitution- Penniless Parenting. com6. Beth Stedman (Refined White Sugar) 7. April@ The 21st Century Housewife (Carrot and Walnut Bran Muffins)8. Tara @ Feels Like Home (Quick & Easy Baked Ravioli)9. Strawberry Graditude at Wide Open Spaces10. Grilled Steak Stuffed w/ Asparagus & Onions11. Erica~ Potato Salad and Bridal Wreath12. Sara (buckeye brownies) 13. Newlyweds (Jalapeno Margarita’ s)14. Jane@ Frugal Fine Living (Spinach Salad) 15. Oak Tree (Hot Salt) 16. Shirley @ gfe (” Big and Rich” Brownies)17. Aubree Cherie (Vegan Maple Walnut Ice Cream)18. a TRUE, Garden Salad19. Easy To Be Gluten Free – Sautéed Summer Squash 20. From the Good Earth21. Recipes for Moms (Garlic Chicken Stir- Fry)22. tweetysnest (creamy coleslaw)

Food on Fridays with AnnI had almost everything on hand to make Curried Chickpea Soup, a recipe that Breastfeeding Moms Unite included in last week’s carnival.So I tried making it, with modifications. I’ve annotated the recipe below.The biggest change was that I had to make a much smaller amount, but was too lazy to do any math. I also kept skipping over ingredients and then going back and adding things later. It got better and better. By the time I was done, this soup tasted so different from anything I’ve ever eaten and was so delicious, I wanted to cry. I ate three servings right away. Couldn’t stop myself.Curried Chick Pea Soup

  • 8 cups vegetable broth (I used one can)
  • 2 Tbsp olive oil (probably less, but I rarely measure olive oil)
  • 1 yellow onion, finely diced (I used a tiny bit of onion—too much and I have digestive issues)
  • 2 tsp salt (much less)
  • 2 bay leaves
  • 8 garlic cloves (Whoa! That’s a lot of garlic. I used one clove in the mincer)
  • 3 Tbsp minced ginger (Forgot the ginger—added a little bit upon reheating, but it was delicious without)
  • 2 jalapeño peppers, seeded (Didn’t have these and can’t stand the heat; used part of a green bell pepper)
  • 1 red pepper (I had part of one)
  • 6 ripe tomatoes (I had one big one)
  • 1 tsp cumin seed (I had some ground cumin)
  • 1 tsp coriander seed (Didn’t have this)
  • 1 tsp paprika
  • 1 tsp garam masala (I didn’t have this, either)
  • 1/4 tsp cracked black pepper
  • 1/8 tsp turmeric (I happened to have some of this)
  • 3 cups canned/cooked chickpeas (I only used one can, which is why I had to monkey with the amounts of everything else)
  • 1/4 cup prepared mango chutney (just a bit of Major Grey Chutney and once blended added sooo much to the flavor, wow)
  • 1/2 can coconut milk (used almost this much, even though I made such a small amount of soup overall—gooooooood)
  • 1/2 bunch cilantro, minced (Obviously just a sprig for the smaller amoung, but yum!)

Directions:Heat the oil in a soup pot and add onion, 1 tsp salt and bay leaves. Sauté until onions are soft and golden. Meanwhile., places the garlic, ginger, peppers, and tomatoes in a food processor and pulse until the vegetables form a rough purée. Set aside. Note: What makes this soup so good is the purée!Next, grind the cumin and coriander seeds. Add these and all remaining spices to the sautéed onions and continue cooking and stirring for 5 minutes. Add the vegetable purée and another tsp of salt and simmer until blobs of oil pool on the surface. Add the chick peas and vegetable broth and bring to a simmer. Cook several minutes, then add the chutney and coconut milk. Using a potato masher, gently mash the chick peas against the bottom of the pot to break them up slightly and thicken the soup. If this is something you don’t care about, don’t do it, as mashing the chick peas will cause their skins to come off, which many folks, including me and my kids don’t care for on their own. Simmer and season to taste with salt and cracked pepper. Add chopped cilantro just before serving.Serve with warm whole wheat chapati or pita bread and a salad.(Or just eat three bowls in a row without worrying about sides, because this is now what you crave more than chocolate.)fof

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  • Comments

    1. Reading this put the biggest smile on my face. I’m so glad you liked it. I didn’t imagine it would get the response it has – I mena chick pea soup!? – but the flavours are phenomenal aren’t they? Even without having all the ingredients!! Thanks for making my day!

    2. YAH BABY! Mel’s soup looks to DIE for! Really, cant wait to make it, but was actually thinking about doing it with sprouted chickpeas, as I have some dried garbanzo’s laying around. Will let you all know how it turns out! Thanks ann for sharing the real food love! Hope to see you at our Two for Tuesday Recipe Blog Carnival next week! :) Happy weekend!

    3. That looks great! I’m not sure I’ve ever had chickpeas, this looks like a really good place to start. Thanks for hosting!

    4. Sounds like a really comforting, lovely and spicy soup! Thanks for sharing it and for hosting Food on Fridays.

    5. I love soup, and this looks and sounds yummy! I like modifying recipes. I usually come up with something even better than the original.

      Thanks for hosting Food on Fridays.

      Jane

    6. I’m going to be on the hunt for those indian spices, because I have to try this! I’ve used curried chickpeas to make Jamaican patties (flaky pastry with chickpea filling folded in semi-circles)…but I never thought of them as a ‘soup thing’.

      Thanks, Ann!

    7. That sounds and looks incredible! I adore chickpeas. :-) Thanks for the recipe and hosting! I linked up yummy “big and rich” brownies.

      Shirley

    8. It looks like you follow a recipe about as good as I do! Loved reading all of your substitutions! :)

      Thanks for checking out my post about Hot Salt.

      To answer your question: I don’t think it’s too hot. Depending on how much you add. The amount that I sprinkled on my corn on the cob in the photo was a slightly too much…but it was soooo good! :)

    9. sounds yummy! I have dried chickpeas that I’d like to use, I love soups!

    10. The crux of your writing while sounding agreeable at first, did not work perfectly with me personally after some time. Someplace within the sentences you actually were able to make me a believer unfortunately just for a very short while. I still have got a problem with your jumps in assumptions and you would do well to fill in those breaks. When you actually can accomplish that, I could certainly end up being impressed.

    Trackbacks

    1. [...] Foodie Friday at Designs by Gollum, Fight Back Friday at Food Renegade, Friday Foods at Momtrends, Food on Friday at Ann Kroeker (who did a post about the Curried Chick Pea Soup I posted about last week), [...]

    2. [...] been entered in the following blog carnivals: Fight Back Friday June 11th Food Revolution Friday Food on Fridays Wholesome Whole Foods Vegetarian Foodie Fridays Please visit each of these wonderful carnivals. [...]

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