Garlic Chickpea Soup

Welcome to post number two of the lost archives!  Today we have a lovely soup that works for any season.  In the fall or winter it could work for an entree, but in the summer it works for a nice side dish.  I always forget that soups make incredible sides!  A nice change up from salads and roasted veggies. 

You may remember me mentioning one of my favorite cook books titled “100 Best Fresh Soups.” Well this little beauty found its origins there! I love the fact that it has a hint of creaminess, but also that satisfying nature of chickpeas that you can sink your teeth into. Again, another grest reason it works for many seasons and occasions. You ready to jump on in?! Let’s do this!

So, here’s what you need:

• 1/2 C Grassfed Butter, or Coconut Oil (butter will taste better)
• 12 Cloves Garlic, minced
• 2 C Dry Chickpeas
• 10 1/2 C Water
• 1 tsp Cumin
• 1 tsp Coriander
• 2 Carrots, Very Finely Chopped
• 2 Onions, Very Finely Chopped
• Juice of 1 Lemon
• Fresh Cilantro, Chopped for Garnish

Note: you’ll want to read through the first few steps before you start because this soup does require a little planning ahead!

Here’s how you do it:

1) The night before you want to make your soup, put your dry chickpeas in a container covered with water so they can soak over night. You’ll want quite a few inches of water over the chickpeas, as they grow like craaaaaazy!

2) Heat half the butter over low heat in a large pot. Add the garlic and cook, stirring for about 2 minutes. Add your chickpeas with the water, cumin, and coriander. Bring to a boil, reduce to a simmer, and cook until chickpeas are tender; about 2 1/2 hours.

3) Heat the rest of your butter or oil over medium-low heat. Add your carrots, onions, and celery. Cook, stirring occasionally for about 20 minutes. If your chickpea mixture isn’t done boiling, then set it aside.

4) When everythimg is done simmering, stir the veggies into the chickpeas. Place about half of the soup in a blender, and blend until smooth. Return the blended mixture back into the pan and stir. Add half the lemon juice, salt, and pepper. Taste, and adjust! Garnish with some cilantro and enjoy.

Peectures:

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So. Much. Garlic. Yayyyy.

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See?! So much!

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Melt half the butter, add the garlic and cook about 2 minutes.
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Add the chickpeas, water, cumin, and coriander. Bring to a boil, reduce to a simmer, and boil for about 2 1/2 hours.
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Melt the rest of the butter, add the veggies, and simmer over medium-low heat for about 20 minutes.
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When both are done, stir the veggies into the chickpea mixture. Put half of it in a food proccessor and blend until smooth and creamy.
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Beautiful.
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Stir together with some lemon juice and salt and pepper. Taste and adjust.

Here is how we enjoyed it. I did it as a side dish to this yummy chicken. And we had a nice romantic candle lit dinner. Mr.Rodgers even put a youtube video of a crackling fire up on the computer. It was the best. Great ways to make the mundane special with your honey.
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Chilled Curry Chickpea Salad

This was so fun!  I rarely do cold side dishes, but now I am thinking I should do them more often!  Not to mention…I am in LOVE with chickpeas!  And there are tons of benefits in lentils!  And Mr. Rodgers loves curry!  Basically I am saying…this is a win win win WINNNN!  Such an explosion of flavors and textures!  Great!

 

So here’s what you need:

  • 1 Can Chick Peas (Garbanzos), or about 2 C boiled dried
  • 1 Can Lentils, or about 2 C boiled dried
  • 1/2 C Red Onion, Minced
  • 3/4 C Celery, Diced
  • 3/4 C Colored Bell Pepper, Diced
  • 1/4 C Olive Oil
  • 2-3 tsp Red Curry Paste
  • 1 Tbsp Curry Powder
  • Salt and Pepper to taste

 

And here’s how you do it!  (It’s REALLLY hard <–sarcasm!)

  1. In a bowl, combine chick peas, lentils, and veggies.
  2. In a small bowl, whisk together the rest of the ingredients.
  3. Drizzle the “dressing” over the bean/veggie mix, and stir to coat.  Taste and adjust with salt and pepper.  Eat and enjoy!

 

 

 

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Stir together beans and veggies.

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Mix together your “dressing” ingredients.

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Drizzle dressing over veggie mixture and stir to coat.

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Put in something pretty!

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And eat!

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Serve along side some yummy protein!  This is beside some amazing ribs…that I am crying inside because I didn’t write down my recipe for and can’t remember 😥  Woe is me!  But!  That’s okay because at least we got this fantastic side dish!!