This month my guest post is Banypaul with her recipe for Chickpea Soup- it sounds amazing, doesn't it? I did a study abroad in Israel during college & developed a huge love of Mediterranean foods. Can't wait to give this a try. Thanks!
My name is Banypaul, and I’m going to take a minute to tell you how to make chickpea soup, a popular Mediterranean dish. Many thanks to Karyn for having me write a guest post on her awesome blog. I myself am an editor for Be @ Home, where we give our readers advice on, among other things, how to get the most out of their cookware.
Chickpea soup ingredients:
- 2 tablespoons olive oil, divided
- 3 large garlic cloves (or 8 small ones), minced
- 2 bay leaves
- 2 15-ounce cans chickpeas, rinsed, drained
- 1/2 cup chopped drained roasted red peppers from a jar
- 3 tablespoons coarsely chopped flat-leaf parsley
- 4 cups water
- 1/4 teaspoon dried rosemary
- Parmesan cheese
- Diced onions (optional)
Heat up two ounces of olive oil. Then add your garlic cloves (and onions if you want a little extra flavor) and stir for about 10 minutes. Add water and toss in your rosemary, salt, black pepper, chickpeas, bay leaves and diced tomatoes. Boil and let simmer for 20 minutes.
You’re almost done! Pour two cups of your concoction into a blender and blend until you have a smooth paste. Pour the paste into a bowl and do the same with the next two cups. Once you have it all in a bowl, pour it back, add vinegar, and boil it. Let it cool down and it’s ready. Lastly, garnish each serving with parsley and a tablespoon of Parmesan cheese. If you can’t finish it all in one sitting, just reheat with double boiler cookware and it will be as good as new.
Simple as that. I hope you all enjoy!