a simple post on a simple, luscious soup
dear readers, after the last two posts and all those w o r d s I must have bored you to teary yawns! Don’t think I don’t care about such things. I’m the first second to recognize you deserve a break!
So here, just one simple recipe, one photo and very few words from spree.
(I can’t launch into this recipe without first telling you – I am so incorrigible! – that a recent study names beans as one of the top food categories implicated in promoting brain health into old age. The recommendation was for one to two servings per week (at a minimum.) Along with them, the “super foods”. You know the ones.)
So, with very few words, may I simply offer you a bowl of luscious, comforting, healthful and delicious soup? Here, first…let me swirl my best olive oil on it. You deserve nothing less!
Chickpea Soup
4 servings
- 2 cups (300 g) dried chickpeas
- 1 medium onion, chopped
- 1 garlic clove (or 2), chopped
- 1 bay leaf
- 1 fresh thyme sprig
- a good pinch of cumin
- a good pinch paprika
- Chicken stock or vegetable stock (water is ok)
- Salt & white pepper to taste
- Your very finest olive oil (the one you’d serve the queen, or your future mother-in-law)
A day before, soak the beans in a large bowl. Fill with fresh cold water by several inches, and allow to sit overnight.
(I recently read – in Cook’s Illustrated – that if you add a ribbon of Kombu seaweed to your dried beans, you can actually do without the soaking, and it has a way of eliminating some of the side-effects as well as improving the texture of all beans cooked with it. I’ll try that next time. Too many words!) Read more
cooking-spree 