This is my bowl of chickpea and kale soup topped with saltine crackers, Mmmm!
This is Nathan's bowl, chickpea and sweet corn soup, he asked for "MORE, please"!
My husband asked for spinach instead of kale and he went to the stove for seconds, YUM!
Adapted from "Vegetable Soups from Deborah Madison's Kitchen"
by Deborah Madison
Ingredients for the chickpeas:
2 cups chickpeas, soaks
2 carrots, peeled (the recipe called for 1 carrot)
1 head of garlic, sliced crosswise in half
2 bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried parsley (the recipe called for handful of parsley sprigs, tied together with string)
Ingredients for the seasonings:
Sea salt and freshly ground pepper
4-5 tablespoons olive oil
2 onions, finely diced
1 teaspoon dried oregano
Pinch of dried thyme
3 garlic cloves, minced
Big bunch of kale (the recipe called for spinach)
1. Put chickpeas in a pot with the rest of the ingredients and 3 quarts water. Bring to a boil, then lower the heat, cover, and simmer until the chickpeas are tender. Season with a teaspoon of salt and set aside.
2. Heat the oil in a second soup pot. Add the onions, oregano, thyme, and salt. Cook over medium-low heat until softened, occasionally giving them a stir. Add the garlic toward the end.
3. Using a strainer, lift the cooked chickpeas into the pot with the onions and discard the rest of the aromatics. Strain the liquid and add 6 cups in the soup pot, setting the rest aside for the moment. Add another teaspoon of salt, then cover and simmer for 25 minutes. Puree the chickpeas and return them to the pot. If the soup seems too thick, thin it with any remaining liquid. Taste for salt and season with pepper.
4. Wilt the kale in a skillet in the water clinging to its leaves, then chop and add to the chickpeas. Cook for 2 to 3 minutes, then serve with your favorite crackers. Enjoy!
Have a wonderful week, everyone!