Jennifer notes that she's found that slowly cooked chickpeas develop a thick broth, which tastes very similarly to chicken broth. So- if you are new to vegetarian recipes (or have family members who are), this recipe is for you! The well-balanced combination of herbs she uses and lovely variety of vegetables create a colorful and flavorful "one pot" meal. If you wish, you can also reduce the water content in this soup in order to make it a stew. In that case, serve over your favorite grain - like sprouted brown rice, red rice, or quinoa - and enjoy a perfectly hearty early Spring meal!
Enjoy!
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Chickpea and Vegetable
Soup
Yield: 4 servings
1 cup chickpeas, soaked 8 to 12 hours, drained, and rinsed
8 cups water, plus additional as
needed
1/2 onion, chopped
3 carrots, sliced
2 stalks celery, sliced
3 cloves garlic, crushed
1/2 teaspoon salt, or to taste
1/2 bunch kale, stemmed and chopped
1 tomato, chopped (optional)
1 1/2 tablespoons extra-virgin olive oil
1/2 cup chopped parsley (optional)
Fresh ground pepper, to taste
Put
the chickpeas and water in a 5-quart pot. Bring to a boil, turn the
heat down to medium, and
cook, partially covered, for 1 hour. Add the onion, carrots, celery,
garlic, and salt and simmer for 30 minutes. Add the kale, optional
tomatoes, olive oil, and additional water if needed and simmer 10
minutes longer. Add the optional parsley, and season to taste with salt
and pepper.
Stored in a sealed container
in the refrigerator, Chickpea and Vegetable Soup will keep for 3 days.
Variation:
Replace the bunch of kale with collards or with 1/2 head green cabbage, cored and thinly
sliced.Check out Jennifer's latest book, Raw Food Made Easy for 1 or 2 People. The recipes are delicious AND practical!
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