Chickpea Soup
I may have actually posted a variant of this earlier; it's very easy, and easy cooking is necessary nowadays. Not sure why I was craving this when we have a fridge full of Brad's yummy cooking, but it was what I wanted.
Chickpea Soup
* Quart of broth or stock (I used chicken broth; this could be made vegetarian with vegetable broth)
* One can garbanzo beans
* One onion, chopped fairly small
* A few cloves garlic, minced
* Two pinches thyme
* Two glugs olive oil (maybe 3-4 tablespoons; a generous amount as it incorporates and makes the soup decadent)
* Salt and pepper, to taste
* Juice of one lemon
Bring all of above to a simmer. Cover and simmer for 25-30 minutes. The chickpeas should be crumbling or beginning to crumble and the olive oil incorporated into everything. Good with crusty rustic bread or, in my case, rice toast. This is definitely based on a half-remembered recipe out of somewhere; I probably left many bits out. Probably the original was based on dry chickpeas, too, but this is far faster.
Chickpea Soup
* Quart of broth or stock (I used chicken broth; this could be made vegetarian with vegetable broth)
* One can garbanzo beans
* One onion, chopped fairly small
* A few cloves garlic, minced
* Two pinches thyme
* Two glugs olive oil (maybe 3-4 tablespoons; a generous amount as it incorporates and makes the soup decadent)
* Salt and pepper, to taste
* Juice of one lemon
Bring all of above to a simmer. Cover and simmer for 25-30 minutes. The chickpeas should be crumbling or beginning to crumble and the olive oil incorporated into everything. Good with crusty rustic bread or, in my case, rice toast. This is definitely based on a half-remembered recipe out of somewhere; I probably left many bits out. Probably the original was based on dry chickpeas, too, but this is far faster.