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chickpea & vegetable soup

November 15, 2017

last friday we woke up to blowing winds and a winter white scene outside our windows in toronto. as much as i hate the cold, i don’t mind a little snow – but november 9th is WAYYYY TOO EARLY. when i say that i don’t mind a little snow, what i really mean is: i don’t mind a little snow in the month of december, when everyone is in the jolly christmas spirit and it’s picturesque and romantic blowing around the twinkly lights strung on the trees, and then ONLY. by january 1st, all the snow should have melted and the temperature should hover somewhere around 0 degrees.

thankfully the snow was gone my mid-day, and the temp is back to around seasonal, but that trademark toronto winter dampness is back, hanging like an uncomfortable wet blanket over the city. it makes me crave pasta for every meal, find excuses to not go to the gym, and wear 3 layers on the daily. and, if you’ve been following my blog lately, it makes me eat pretty much only soup.

last friday, i knew that the only cure to my pre-winter blues was a bubbling pot of soup. instead of my usual favourite pureed soup, i wanted something that felt substantial; a thick base but filled with big chunks of potato and carrot, almost like a stew. i had recently came across this emiko davies recipe on food52 and was inspired to add sweet pumpkin and black kale, but i subbed out the white beans for chickpeas instead. the result is hearty and filling, AND HEALTHY. it’s my favourite alternative to eating a big bowl of pasta for comfort!

also, this is the perfect time to implement what you learned in my soffritto lesson from the other day! this is the perfect example of a recipe that begins with those humble ingredients, cooked down to build the base of flavour for your dish.

chickpea & vegetable soup
*6 servings

small carrot, finely chopped
1 stick celery, finely chopped
small onion, finely chopped
2 cloves of garlic, finely chopped
1 can chickpeas, drained and rinsed
wedge of pumpkin peeled and diced
small to medium potatoes, diced
2 additional carrots, diced
small bunch of dinosaur kale
cups of vegetable stock, divided
salt & pepper
olive oil

in a heavy bottom sauce pan (such as the staub 5L cocotte ) cook the carrot, celery and onion in a few tablespoons of olive oil over medium heat until translucent (be sure to let the vegetables sweat, not colour). season with salt and pepper, then add the garlic and continue to cook for another few minutes, until fragrant.

add the chickpeas and 1 cup of stock, cover and let simmer for about 15 minutes. puree half of the mixture, and return back to the pot.

add the potato, carrot, pumpkin and kale to the pot and pour in 4 cups of stock. cook for about 30 minutes over medium, uncovered, until vegetables are tender. season with salt and pepper to taste.

remove from heat and serve with cracked black pepper, chilli flakes, and plenty of bread. soup can be stored for 4 days in tupperware in the fridge. heat gently before serving.

 

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