13 January 2010
Canada’s Next Top Soup- Chickpea Chowda

Filed under Canada's Next Top Soup + food

I love soup. It’s such a dynamic food. If I had to eat one thing for the rest of my life, it would be soup. I’m eating soup right now. Beet Borscht, yum. Soup is one of my go tos when I need a last minute dinner, because you really can make a delicious home made soup in less than 30 minutes. I’ve decided to share some of my favourite home made soup recipes, starting today with-

Chickpea Chowda (original recipe from cookbook Looneyspoons)

(I made this a lot in college. It’s cheap, hearty, somewhat comforting despite the fact there is next to no fat in it. It’s also vegan if you use vegetable stock. College=people experimenting with veganism.)

little bit of olive oil
1 medium onion, chopped (about 1/2 cup)
2 stalks celery, chopped (about 1/2 cup)
3 or 4 sliced or diced carrots (about 1 1/2 cups)
3 or 4 cubed potatoes (about 3 cups, I leave my skins on)
1 can chickpeas, drained and rinsed
4 cups chicken broth (or vegetable)
1 tablespoon lemon juice
1 bay leaf
1/2 tsp each sage and thyme
1/4 tsp each pepper and salt
parsley- 1/4 cup chopped fresh or teaspoon dry

Soften onion and celery in olive oil over medium heat. Add everything else except parsley (if using fresh). Bring to boil, reduce heat and cover and simmer for 20 minutes or until the potatoes and carrots are break apart tender.Remove bayleaf and MASH everything with a potato masher until coarsely pureed. Stir in parsley (if using fresh) and serve.

Great with sandwiches.

2010-01-13  ::  adrienne