My children adore chickpeas (otherwise known as garbanzo beans). They even eat them plain for breakfast with cooked quinoa and a sprinkling of sea salt.
I forgot, amongst all of the Elimination Diet hype, that I was participating in this wonderful event. I have more Phase 2 recipes to share in a few days. But for now enjoy this very flavorful vegetarian soup recipe (or cook it up for your children).
Moroccan Chickpea and Potato Soup
This recipe is a slightly altered version of one that appears on page 153 of our cookbook, The Whole Life Nutrition Cookbook. I have changed it to use precooked beans instead of incorporating the method of cooking beans into the recipe. It's easier this way for most folks who would like to use canned beans or for those who like to cook up a big pot of chickpeas for various uses, such as for freezing, making hummus, or creating different main dish recipes. I have also added extra tomato paste and curry powder to liven the flavors up a bit more. Serve with a crusty whole grain (GF) baguette and a large green salad for a balanced meal.
2 to 4 tablespoons extra virgin olive oil
1 large onion, chopped
pinch or two of sea salt
6 cloves garlic, crushed
2 teaspoons curry powder
1 teaspoon ground cardamom
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
4 to 5 large carrots, chopped (3 to4 cups)
4 to 5 yukon gold potatoes, diced large (4 to 5 cups)
8 cups water or bean cooking liquid
3 to 4 cups cooked chickpeas
1/2 cup tomato paste (one 7-ounce jar)
2 to 3 teaspoons Herbamare or sea salt
1/4 cup freshly squeezed lemon juice (optional)
1 cup chopped parsley
Heat a 6 to 8-quart pot over medium heat. Add olive oil then onions and a few pinches of salt and saute for 5 to 10 minutes or until very soft. Add garlic, spices, carrots, and potatoes and saute for a few minutes more.
Then add water (or bean cooking liquid or a combo of both), cooked chickpeas, tomato paste, and salt. Bring to a boil then reduce heat and simmer, partially covered, for 45 to 60 minutes.
Once veggies are very tender, remove from heat and add lemon juice and parsley. Taste and add more salt and pepper if needed. Serve and enjoy the flavors! Source: www.NourishingMeals.com
Notes: Refer to this post for info on cooking beans. Also, this soup recipe doesn't freeze very well because of the potatoes (they absorb water and get mushy).
More Warming Winter Soups and Stews:
For more Warming Winter recipes from other bloggers check out all of the blogs participating this month of January:
Monday, January 18th:
Potato and Leek Soup by Karen from Cook4Seasons
Roasted Cauliflower Soup with Gluten-Free Croutons by Alison from Sure Foods Living
Tuesday, January 19th:
Winter Fire Roasted Tomato Soup with Prosciutto by Diane from The W.H.O.L.E. Gang
Wednesday, January 20th:
Mexican Seafood Soup by Diane from The W.H.O.L.E. Gang
Vegan Un-Chicken Roasted Vegetable Soup by Sea Maiden from Book of Yum
Thursday, January 21st:
Black Bean Chili with Butternut Squash & Swiss Chard by Amy from Simply Sugar & Gluten-Free
Wassail (and a book giveaway) by Shirley from gluten free easily
Chicken Enchilada Chili by Stephanie from A Year of Slow Cooking
Friday, January 22nd: Moroccan Chickpea and Potato Soup by Ali from The Whole Life Nutrition Kitchen
For a complete list of our past Progressive Dinners with links to all of the recipes please visit Diane's page which is continually updated.