Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

Archive for the day “February 18, 2012”

Chickpea Soup

Chickpea Soup
taken from Madhur Jaffrey’s World-of-the-East Vegetarian Cooking by Madhur Jaffrey¬†

Cooked on: November 22, 2011

Servings: serves 6

Cost: Inexpensive

Skill level: Novice. Be sure to follow instructions.

This is a time-consuming recipe!

Ingredients

2 cups dried chickpeas, picked over, washed, and drained (I used 2 cans of chickpeas)
2 medium-sized onions, peeled, and chopped
2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice (I would use more potatoes the next time I make this)
1 tbsp salt or to taste
1/2 tsp ground turmeric
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1/8 tsp cayenne pepper, or to taste
Freshly ground black pepper
2 tbsp lemon juice

Procedure

Soak the chickpeas in 8 cups of water for 12 hours. (I would soak mine in a mix of water and vegetable stock). Drain and rinse thoroughly. Put the chickpeas, onions, and 8 cups water (stock) into a large pot and bring to a boil. Cover partially, turn heat to low, and simmer gently for 1 hour. Add potatoes, salt, turmeric, cumin, coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover and simmer on very low heat for another 1 1/2 hours. Stir a few times during this period. Check seasonings. Add the black pepper and lemon juice. Stir to mix.

My Notes

This was a HUGE hit with my husband. It does require a bit of planning, but the end result was pretty fantastic. We were able to dine on this soup for almost a full week and it only got tastier the longer it aged.

 

Capsicum, Spinach, and Chickpea Soup

I really need to catch up on some of my recipes. I am embarrassingly behind. I only now thought to make time to write this one up because @onestarrynight requested healthy recipes. Now, on to the recipe:

Capsicum, Spinach, and Chickpea Soup
from Vegetarian Cooking: A Common Sense Guide by  Bay Books

Cooked on: October 16, 2011

Servings: supposedly 4. I would say more than that.

Cost: Inexpensive

Skill level: Novice. Be sure to follow instructions.
Ingredients

1 tbsp olive oil
8 spring onions (scallions), finely sliced
1 red capsicum (pepper), finely diced (I used a medium fish pepper)
1 garlic clove, crushed
1 tsp cumin seeds
375 ml (13 fl oz/1 1/2 cups) tomato passata (pureed tomatoes)
750 ml (26 fl oz/3 cups) vegetable stock
300 g (10 1/2 oz) tin chickpeas, rinsed and drained
2 tsp red wine vinegar
1 – 2 tsp sugar
100 g 3 1/2 oz/2 1/4 cups baby English spinach leaves

Procedure

Heat olive oil in a large heavy-based saucepan. Add the spring onion, cover and cook over medium heat for 2 – 3 minutes, or until softened. Add the capsicum, garlic, and cumin seeds, and cook for 1 minute.

Add the passata and stock and bring to a boil, then reduce the heat and simmer for 10 minutes. Add the chickpeas, vinegar, and sugar, and simmer for 5 minutes.

Stir in the baby spinach and season to taste with sea salt and freshly ground black pepper. Cook just until the spinach begins to wilt, then serve.

My Notes

I added the spinach as I served it into each bowl. It doesn’t take long for the spinach to get wilty and my husband reacts badly to spinach, so I served him without any.

This is a really awesome dish. It is very easy to make and would be easy to make it the way you prefer it to be. I used a medium pepper left over from my venture to the farmer’s market. Mmmm. It added just the right spiciness.

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