Thursday
Tuscan chickpea soup (recipe in the comments)
Arugula salad with oranges and feta with sweet lemon dressing (dressing recipe in the comments)
Hot tea
______________________________________________________________
We have clearly made this recipe before since it's in our cookbook and we've annotated it extensively, including writing in the preferred side salad and dressing combo. What's weird is that neither M nor I remember making it. This is rare for us. Even if one of us has forgotten a recipe, the other will remember. If neither of us remembers, we usually can jog our memories by looking at the recipe. Not so here. Who knows how this was lost to the mists of time. we rediscovered it because we have recently put all our typed recipes into Google Docs so they're searchable (I bless the ground M walks on for thinking of this, it's FANTASTIC). We had an extra can of chickpeas hanging around and we're already trying to clear food out pre-move, so we were looking for a chickpea recipe and weren't thrilled with the usual suspects. Up pops this soup. It was amazing. What a great day!
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, Parmesan
Time: 30 minutes
Make ahead: Yep, no problem.
Reaction
J: "An incredible re-discovery!"
M: "Delicious and filling."
skip to main |
skip to sidebar
It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
The very special posts
About Me
- J
- Buffalo, New York, United States
- My family - J (wife, mother, and blog author), M (husband and father), and T (prodigious toddler) - loves to eat! Cooking and eating are our favorite creative enterprises, and a good meal is a work of art. Watch us as we try to keep our dinners diverse, make decisions about what we eat, and learn more about the food (and the blogging) universe!
Blog Archive
Foodie BlogRoll!
2 comments:
Tuscan Chickpea Soup – Cooking Light
Serves 6
2 T olive oil
2 cups onion, chopped
8 cloves garlic, minced
4 cups water
1 t dried rosemary, crushed
¾ t salt
1 t black pepper
3 cans chickpeas, drained and rinsed
1 can diced tomatoes, undrained
2 T balsamic, plus more to taste
6 T Parmesan
Heat the olive oil in a large pot over medium heat. Add onion and garlic and cook for 10 minutes, stirring frequently. Stir in water, rosemary, salt, pepper, chickpeas and tomatoes and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Puree with immersion blender until a medium consistency. Stir in vinegar and bring to a boil. Remove from heat; taste for vinegar, salt and pepper; and serve with Parmesan on top.
Dressing - M & J
3 T lemon juice
1 T olive oil
¾ t honey
2 garlic cloves, crushed
Mix all ingredients in a small jar. Shake well and toss with greens.
Post a Comment