Tuesday, June 22, 2010

Spanish Chickpea Soup with Garlic-Mint Pesto

The week of the chickpea is now one of my favorite weeks~ and not just because the chickpea is a dynamic little bean~ but because the chickpea and this soup should get married and live at my house forever.

According to The Bean Bible (a must have at my house) the chickpea is known for increasing energy and, well, boosting the tired libido. So~ if you need another reason to love the chick pea there you have it.

Here is what you need:
4 Cups of dried chickpeas, cooked and drained. 
2 Quartz of good chicken stock 
3/4 cup EVOO 
1/2 loaf of your favorite bread (we are not talking wonder bread here, rather a hearty crusty loaf)
2 Tbs chopped garlic 
2 Tsp salt 
1/2 cup Italian parsley 
1/2 cup chopped fresh mint 

1. Prepare your chickpeas. In order to do this you are going to need to soak the dried chickpeas for 12-24 hours. Drain water, rinse, and then place the soaked chickpeas into a pot of boiling water for 10 minutes. Turn down the heat and simmer for 2 hours.

2. Turn your oven onto 350 degrees. You are going to make some croutons. Break your bread into crumbs and toss them with 1/2 cup of of olive oil. Toast them in the oven, spread out on a baking sheet, for about 15 minutes. Remove from the oven and set them aside (perhaps munching on a few first!)

3. Blend together (I love my blendtec!) the remaining olive oil (1/4 cup), with the garlic, salt, parsley and mint. Both parsley and mint are growing in the garden now and are ready for picking here in the midwest! If you don't have any on hand check your local farmer's market. All of this together will make a thick green paste.

4. Bring the chicken stock to a boil and add the cooked chickpeas. Cook these together for another 15 minutes on low.

5.  In individual bowls serve the soup. Top with the pesto and then load on the croutons!

(More pictures coming soon!)

1 comment:

amanda said...

Great idea for chickpeas! They are delicious little beans. I hope you will join our linkup tomorrow!