With another year of joyous holiday feasting behind us, visions of healthier eating should be dancing in our heads! Granted, there’s something especially decadent about eating during the holiday season. We all want to take part, naturally, and I, like many others, overindulged. Parties, get-togethers with old friends, spending time with family… especially during this time of year, with traditional foods (and lots of them!) not to mention some extra time off work… you get the picture.
To jumpstart your healthy eating, here’s an effortless recipe that takes advantage of canned chickpeas, and is from fab, local, foodie David Rocco.
“I’m not a Chef. I’m Italian!”… he says.
High in fibre and protein, hearty beans like chickpeas (also called garbanzo beans) should be part of your regular eating habits. Tasty soups like this… help make it easy!
If yours is the kind of family where you need to sneak in good nutrition, this is a perfect recipe to use. Call it by the Italian name. Then tell them the main ingredient after they’ve tasted it!
Having made this soup many times, I’ve been adding my own touches along the way.
I now add some ground coriander for a bit of lemony lightness. Puréeing it at the end makes it silky smooth, and also solves the problem for those who don’t like the texture of whole chickpeas. For an elegant touch, you can strain it after puréeing.
If you’re wondering about making this from dried chickpeas, I’ve tried that as well. Almost unbelievably, the soup was better using canned. I know! The texture of canned is much different, which I believe gets all the credit.
Serve as you would any soup, in pretty bowls for the table, or a really big mug for comfy sofa, Netflix bingeing time. Top with your favourite things, (homemade croutons, grated cheese, etc) and note that whatever you use, a drizzle of good extra virgin olive oil is very good, along with some freshly ground black pepper.
Do you cook with chickpeas? Is there a favourite recipe you have for them? Let us know in the comments.
- 2 tablespoons olive oil
- 1/2 medium onion, finely chopped
- 1 sprig fresh rosemary
- 1x 19 oz. can chick peas, drained and rinsed
- 1/2 teaspoon ground coriander
- 4 cups, boiling water from your kettle, enough to cover (or use your fave vegetable stock)
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- In a sauce pan over medium heat, sauté the onions in the olive oil until lightly golden, approx 3 - 4 minutes.
- Add the rosemary and chickpeas, cook for about 5 minutes, until fragrant.
- Turn the heat to high, add the hot water, salt & pepper and bring to the boil.
- Cover and turn the heat to a simmer; cook for about 15 minutes, until chick peas are very soft.
- Remove from heat, take out the rosemary and let cool slightly.
- Purée the soup using your favourite appliance: stick blender, blender, etc.
- *Tip: for an über silky smooth version, strain it after puréeing.