Wednesday, November 6, 2013

Soup's On

GUYS. I made the most delicious soup the other day. On my way back from Chicago I bought the latest issue of Martha Stewart Living to read on the plane and it was one of the featured recipes. It sounded so good I ripped it out and made it the next day!

This is Martha's Chickpea Soup with Parsley and Parmesan, and it was delicious - filling, but not heavy. I'm kicking myself for not doubling the recipe - I would have happily eaten the leftovers all week! 

I posted that picture on Instagram, and got lots of requests for the recipe. So here it is below - my changes listed in pink, obviously :)

2 tablespoons extra-virgin olive oil, plus more for drizzling (I didn't use any for drizzling)
5 cloves garlic, very thinly sliced (about 2 tablespoons)
Pinch of red-pepper flakes
Pinch of oregano
Pinch of garlic powder
Coarse salt and freshly ground pepper
2 cans (about 15 ounces each) chickpeas, drained and rinsed
4 cups chicken broth
1 cup water
Coarsely chopped fresh flat-leaf parsley leaves, for serving (I left this out)
Finely shredded Parmesan cheese, for serving
Toasts or bread, for serving (I didn't serve it with any bread)
Juice from half of a lemon 

Heat oil in a medium pot over medium heat. Add garlic and red-pepper flakes; season with salt and pepper. Cook until oil is infused and garlic is just beginning to color (do not let brown), 2 to 3 minutes. Transfer garlic chips to a plate.

Add chickpeas to oil in pot, increase heat to medium-high, and cook until heated through and creamy, about 5 minutes. Smash some of the chickpeas with a potato masher or the back of a wooden spoon. Add broth and water and lemon juice; simmer until thickened slightly, about 10 minutes. Season with salt and pepper. Season with garlic powder and oregano. 

Divide soup among 4 bowls. Top with parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts.

Mmmmm. Seriously tasty, and it couldn't have been easier to make! If you go for it, let me know how you liked it! 

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