Wednesday, March 10, 2010

Chickpea soup

Because we're saving for a wedding, this month I'll be shopping from the pantry. I won't buy any groceries at all, all month long. Between the fully stocked pantry and the box of fresh fruits and vegetables I get every two weeks, this isn't nearly as much of a challenge as it sounds. It's good to use that stuff in the back of the freezer sometimes.

In keeping with the Pantry Challenge, last night I made chickpea soup. I used dried chickpeas, soaked overnight and then cooked in the Crockpot for a while before being added to the soup. Despite being cooked twice, they were wonderfully firm and flavorful, not slimy and mushy like canned chickpeas. Nevertheless, you can use canned in this.

Saute one chopped onion and a few cloves of garlic in olive oil until soft. Add 3 cans (or the equivalent) of chickpeas, 1 can of tomatoes, 3 cups or so of chicken or vegetable broth, and seasonings. I used fresh rosemary, salt and pepper, smoked paprika, and a little cumin. Let this simmer down on low, covered, for about 30 minutes. Puree part with your stick blender (or remove about half, puree in a food processor, and return to the soup). Serve with more salt and a little fresh parmesan.

Cost: using dried chickpeas purchased in bulk, 3 cans' worth was about...45 cents? Another 50 cents for the can of tomatoes and maybe another 15 cents for the onion. The broth was homemade. Total cost: a little over $1, for 4-6 adult servings, at around 20 cents each. When your soup costs twenty cents, you can afford to drink the good wine with it.

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