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Zippy Chickpea Soup
Serves 4 to 6
Ingredients:
1 medium onion, finely chopped
2 15-ounce cans chickpeas, drained
4 cups homemade or store-bought chicken stock or vegetable stock
1 8-ounce jar roasted peppers, cut into thin strips, or 1 red bell pepper, roasted, peeled, and seeded
½ cup cranraisins
½ teaspoon freshly ground black pepper
4-8 sprigs fresh flat-leaf parsley, chopped, for garnish
Directions:
Heat the olive oil in a large saucepan over medium-high heat
Add the chopped onion and saute, stirring constantly until lightly browned, 5 to 7 minutes
Add the garlic and saute for 1 to 2 minutes to soften and bring out the fragrance
Add the chickpeas, cranraisins and rosemary, mixing well.
Pour in the stock, add the bay leaf, and reduce the heat to medium-low.
In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own roasted red peppers)
Add the red pepper puree to the soup and simmer for about one hour
Remove the bay leaf and add the salt and pepper before serving, and top with a sprinkle of parsley
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