chickpea soup

Chickpea soup sounds terrible, and doesn't really look all that appetizing. But it is one of my all time favourite soups, and oh so good in so many ways. I discovered my addiction, thanks to Laura Calder. I have been making this soup in gigantic batches with tonnes of paprika, and been enjoying its deliciousness for over a year. I love this soup because it's beyond incredibly easy. Essentially, the chickpeas, onions, and garlic get plunked in a pot, and covered with liquid. It could even be made in the slow cooker. Then heat, wait, and eventually, purée. The most time consuming part is getting the chickpeas puréed at the end to create a beautifully silky product. If you're looking for an inexpensive meal, it doesn't get much cheaper than this. I figure it might be around fifty cents to perhaps a dollar per serving, depending. Of course, the best part of this soup is the taste. Considering just how simple this soup is, it is incredibly fantastic, and even a bit unexpected. It has the nuttiness of the chickpeas, plus the grassy notes of extra virgin olive oil, and then the sparkle of paprika. It just fills you up, and satisfies, all in one. I often freeze it and take it for lunch many days of the week. It is just perfect; healthful, filling, and tasty. Chickpea Soup Adapted from Laura Calder (7-8 servings, for a filling lunch) 2 large or 3 medium onions 4 cloves of garlic 6 cups of dried chickpeas 6 cups of chicken or vegetable stock, plus water (homemade with bits of thyme is extra nice) bay leaf 1 tbsp paprika, plus more for sprinkling extra virgin olive oil salt 1. Peel and chop the onions and garlic (since it is going to be puréed, it can be a very rough chop). 2. In a large stockpot, combine the onions, garlic, chickpeas, stock, bay leaf, and enough water to cover. Don't worry if you add too much water, as you will need more later. 3. Bring to a boil, then lower, and simmer. Continue to simmer until the chickpeas are cooked. Make sure they are not at all hard, or the soup will not be as silky as desired. 4. Remove the bay leaf. 5. Let the soup cool. 6. Using a hand blender, or blender (I prefer for large batches), purée the soup. More water will need to be added, to get it silky smooth. If using a blender, transfer the soup to a large bowl, so that the seasonings can be adjusted. 7. Stir in the paprika, a few good glugs of olive oil, and adjust the seasoning. 8. To serve, garnish with additional paprika and extra virgin olive oil.
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chicken & bean & barley curry

I like beans. Jeff likes chicken. We compromise. There is more than one kind of "bean" present, however. There are green beans, du puy lentils, and chickpeas too. We started at the Calgary Farmers Market on Friday morning in search of fruits and vegetables to help appease our month long eat-a-thon. And then, I like to use what I have on hand. No special trips, no extra jaunts to the store. Certainly, there are more spices that could be added, or things done slightly differently, but sometimes it is more fun to work with what I've got. This is not exactly a fussy or authentic recipe, but something delicious that can be eaten for a couple of days, or to serve a small army. I like this kind of dish, as it serves my inherent laziness, and desire for food cooked from scratch. But I am a sucker. At the market, I saw these purple onions and it was all over. An onion is a vegetable you say, it counts, and I did want vegetables. And you would be correct, except that I immediately was called back to the best onion soup I've ever had, or even imagined, in Certaldo with their famous onions (I'll get to it don't worry!). When in Certaldo, in the Tuscany region of Italy, you find onions very similar to this, I had dare not say that the onions are the same as the onions in Certaldo, or the Certaldese would probably beg to differ that they are not the same... While these look like red onions, they are much more mild, less spicy and much more sweet than a red onion. I got so excited, I had to have them, and into the curry they went. To make this curry, white onions will do just as well, I was just using what I had on hand. I can't deny beautiful green beans either. Although, I normally prefer them with a smattering of salt and olive oil, Jeff wanted a gigantic VAT of curry. Curry, curry, curry in monster sized bowls. Green beans were also requested, and they were lovely. More things I had on hand: pot barley, du puy lentils, cumin, canola oil, passata, coconut milk. I suppose I could have saved these lentils, for something to really display their beauty, but again, this is what I had on hand. My favourite discovery was to use the passata, which is a type of tomato puree; it has a more refined texture than simply crushed tomatoes. I stock up when I find it at specialty shops, or if the grocery store happens to have it. Sometimes, I prefer it to make quick tomato sauces. In this case, I like that the passata enhanced the sauce, without becoming too noticeably tomato. A little bit more elegant, as it were. If I didn't have the passata I probably would have used crushed tomatoes, tomato sauce, or whizzed some canned tomatoes in the blender. Somehow the spices, below, were all unopened, but purchasing whole seeds and grinding it is definitely the way to go. A little coffee grinder is perfect, and costs maybe $8. A mortar and pestle are good too. This has makes a world of difference. A lot of recipes say to toast the seeds before grinding. I rarely have the energy to do that, but do try to almost, and I mean only ALMOST, burn.... yes burn(!), the spices when I add them to the onions and garlic. When faced with the choice of cooking from scratch, or caving into one's own fears of not living up to the standard of Ferran Adria, not everything has to act as intimidation to prevent the simple act of putting food on one's own plate. It is better, and preferable for me, to prepare my own tomato sauce or my own curry, than to ever, EVER, buy it in a jar. Just go for it, chances are, it will be great. This is why I use full-fat coconut milk. So luscious. Chicken & Bean & Barley Curry 1 1/2 cups diced onion 2 tbsp canola oil 1 tbsp curry powder 2 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground brown mustard seed 1 - 690g jar passata, or 4-5 cups tomato sauce, plus an equivalent amount of water 2 cups of du puy lentils, rinsed 4 chicken breasts 6 cups of cooked chickpeas (3 cans) 1 -400 mL can of coconut milk 6-8 cups green beans, or as desired 3 cups pot barley, rinsed 6 cups water salt, to taste 1. In a small stockpot with a lid, bring 6 cups of water to a boil. Turn the heat to the lowest setting, and add the barley. Stir once. Replace the lid, and leave it alone. Check it in 10-15 minutes, and stir with a fork, once. When nearly all of the moisture has been absorbed, turn the heat off. 2. Using a deep-sided saute pan, begin by heating the canola oil on medium-high heat. Then add the onion, and saute until golden brown. Season with salt. The more the onion is cooked without burning, the better, although, just a touch of nearly "burnt" will be fine. 3. Add the spices to the heat for 20-30 seconds. 4. Add the passata, and an equivalent amount of water immediately following. 5. Add the lentils. Cover with a lid, lower the heat to prevent burning, and stir occasionally. 6. Cut the chicken into bite-sized pieces. Add it to the pan, and cover. Continue to cook on a low simmer for 10 minutes, stirring occasionally. 7. Meanwhile, clean the ends of the green beans. The beans can be sliced into smaller pieces, if you prefer, as the large beans can be slightly trickier to eat. 8. Add the coconut milk, green beans, and chickpeas. Allow the pan to simmer, but not so hot that it will burn. Continue to cook until the lentils are tender but still firm, and the beans are just slightly less than crunchy - approximately 20 minutes. The mixture will thicken as it cools, so if the temperature is too high, the sauce will still appear quite thin. Taste it, and adjust the salt, as needed. Allow to cool 5 minutes before serving. 9. Spoon some barley into a bowl, and top with the curry and green beans. This is one of those dishes that really is better the next day.
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summer at last

Well almost. Technically, there are another two school days left, for teachers that is. But I think I'm pretty much checked out. Part of me still wants to obsess about next year, but I am trying not to, since there is a ridiculous amount of time to do that; like, say, all of next year. Food wise, I think I have just the hook to get me into the fun in the sun. Shrimp kabobs, and a black bean salad. To delve deeply into the spirit of summer, I am skeptical of such flirtations occurring without the grill. Certainly, there are the requisite items for the grill, tender steaks, juicy burgers, and sweet and crunchy corn. But it is lovely to enjoy something a little bit different than the usual suspects, which honestly, do seem to happen all year, each and every time we find that the wind has died down enough to get the grill going. With each new season, it is nice to enjoy a bite or two that truly drive home the point of the new season. It's summer, and time to make the most of it. Sometimes, I find this hard to actually do. Mostly because I try to keep summer going long into the fall, or at least hoping, and keep reliving the dishes that made summer summer. Last year, it was anything that needed to be chopped or diced, and would keep my little kitchen from overheating, when it has already become a sweat-box. So, I think I've finally gotten into the spirit of this particular summer. I should have rubbed a buddha belly, or found some kinda genie's lamp a long time ago, but I think I've finally found a couple of dishes I will likely want to eat over and over again. Grilled shrimp is fabulously summery. Light, but can almost trick you into thinking about the beach. I love cherry tomatoes on the grill too. Since they are so sweet to begin with, they only seem to get better when their sugars get heated through. But what is summer without a salad? There are so many salads to enjoy, but it can also be easy to get stuck in a salad rut. Black beans with an orange pepper, sweet white onion, cilantro, lime juice and olive oil, is not only healthful, but extremely addicting. I wish you luck if you think there will be leftovers. Summer Shrimp Kabobs *Peeled raw shrimp (somewhat "large", with or without the tail on) Cherry tomatoes Button mushrooms, halved Extra virgin olive oil Juice of 1 lime 1 tsp ancho chili powder Kosher salt Skewers 1. Pre-heat the BBQ, to "medium". 2. In a medium sized bowl, combine the lime juice and the ancho chili powder. Allow the shrimp to marinate in the misture, at least 5 minutes, but not longer than 20 minutes (unless you want ceviche). 2. Once the shrimp have marinated, start placing mushrooms, cherry tomatoes, and shrimp on skewers. Drizzle the skewers with extra virgin olive oil, and sprinkling with salt as you go. Place the skewers on a plate to go to the BBQ. If you prefer, sprinkle a bit more ancho chili powder just in case. 3. BBQ until the shrimp are pink, and the tomatoes are just seared through. 4. Drizzle with more extra virgin olive oil, or alternatively serve with a hot sauce, or a chipotle sauce (also very good!). *I am not being specific about amounts, as you can feel free to be creative with the amounts of tomatoes, or shrimp as you see fit. Some of you might want only shrimp and tomatoes, others might not want tomatoes at all. Just go for it, there is no right or wrong here. Summer Black Bean Salad I love black beans, and eat them often. I hope you will enjoy this salad as much as I do! 1 - 19oz can of black beans, rinsed and drained 1 orange or yellow bell pepper, diced 1 medium white onion, diced 1 bunch cilantro, finely chopped 1 avocado, sliced before serving (optional) Dressing - 4 tbsp, extra virgin olive oil Juice of 1 lime 1 tsp Hungarian paprika 1 tsp ancho chili powder Salt, to taste 1. In a medium-sized bowl, combine the beans, bell pepper, onion, and cilantro. In a smaller bowl, whisk together the olive oil, lime, paprika, and chili powder. 2. Pour the dressing over top of the beans and vegetables. Taste for salt, and adjust as necessary. 3. Once the salad is placed in serving bowls, then place slices of avocado over the top, or dice it. Just don't add it too soon, in order to prevent discolouration. Vacation Italia starts on Wednesday!
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what's in the fridge soup

When Jeff and I first met, I used to buy too many vegetables. Okay, maybe not just vegetables, but everything food related. I did have the best of intentions. However, there were always extra tidbits of this and that, which just didn't have a home in any dish - yet. I had to find a solution. One day, Jeff walked into the kitchen and asked what I was making, "What smells so good?", he asked. "It's What's in the Fridge Soup." Then Jeff asked, "Well, what is in it?" I think I giggled, and then said, "everything that used to be in the fridge!" It is possible that I should change the name of the soup to "everything that used to be in the fridge soup", but it just doesn't sound quite right. And I think many, if not most, homes have a soup just like this. Sometimes it has chicken, sometimes meatballs, perhaps leftover spinach pesto, or maybe just a lot of carrots. But the idea is to clear out the fridge, and maybe even the pantry a bit too. I savour soups with the addition of extra greens, as it's a nice change from salad. The soup usually starts with onions sautéed in olive oil. Then maybe some carrots and celery. Probably a couple cans of tomatoes, and a lot of beans. The idea is to come up with something delicious, super-healthful, and could feed a small village for a week. Oh, and the hardest part is washing vegetables and chopping some onions. Otherwise, it's just throw things in a pot, and it all works out in the end. The chickpeas are measured by the cup, as I have great success cooking those in the slowcooker, and then I store them in the freezer for later use. It's super easy, and incredibly economical. I just add a couple inches of dried chickpeas into the slowcooker, and turn it on high - my slowcooker is at least 20 years old, so that might be quite low. I cover the chickpeas with double the water. In an hour, I check to see if they are still covered with water, and if not, I add more water. The cooking time varies greatly by brand, but it will take at least two hours. I just taste them every once in a while. At the end I add salt, let it sit for a couple minutes, and then taste again. Drain the chickpeas. Once they are cool, place in zip bags, or reusable containers and freeze for up to 2 months. What's In the Fridge Soup Ingredients: 2 onions, diced 3 stalks celery, diced 1/2 cup carrots, diced 1/4 cup extra-virgin olive oil 2 cups hulled barley, or farro 2 cups pot barley 100 fl. oz. canned tomatoes 750 mL chicken stock 3 cups chickpeas (or one can will do) 1 cans of romano beans 1 can of cannellini beans 1 can of black beans a large bunch of dandelion greens, roughly chopped flat-leaf parsley, chopped salt 1. In a large stock pot, heat the olive oil on medium-high heat. Add the onions, and saute until translucent. 2. Add the carrots and celery, and cook for another two minutes. 3. Using a knife, slightly break up the canned tomatoes, before adding to the pot. Add the tomatoes, chicken stock, and the grains. Bring the pot to a simmer, and then reduce the heat to low and cover. Continue to cook, only until the grains are still a little underdone; approximately 20 minutes, depending upon the type of grain (pearl barley might be less time than pot barley etc.). 4. Meanwhile, rinse and drain the beans. Add the beans to the pot for 3-5 minutes, just to heat through and soften slightly. 5. Add the chopped dandelion greens, and parsley. Turn off the heat, stir. 6. Season according to taste. Serve, and enjoy!
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skinny dipping

How come beans aren't more sexy? They really should be much more sought after. Chased and cherished, I say. Lets face it, there is a lot to like. Beans are cheap and plentiful. They are just the thing I imagine in the story Stone Soup. Stone Soup is one of those Grimm Fairy Tale stories, my Baba used to read us as kids. One of those stories with a hefty, do good moral to it. I think it starts off with a man, who had nothing to put in his soup except for a stone. Soon, a young lady comes along and asks what the man is making. He says, "Stone Soup, but it is missing some flavour." The young lady thinks this is odd, because of course the soup will have no flavour. However, she has an onion for his soup, so she adds it in. As you can probably already figure out, soon the entire town comes along and adds a potato, or a carrot, or something to the soup...and it becomes a real soup...not just stones and water. The point is, everyone chipped in a little bit and then there was a real meal for a hungry man who otherwise had nothing. Luckily, Baba must have read this to us to make us grateful for what we have, and had better appreciate her cooking (and no wasting, every scrap must be eaten!). But surely, a few beans must have been added to the Stone Soup. Beans have an extraordinary amount of flavour, and even start off a little bit stone-like. I mean, they sure are filling, and certainly pack a whollop of fibre. Perhaps that is what wrecks any seductive qualities the poor beans would otherwise have been missing out on....poor beans. Of course, this can cleverly be used to your advantage if you work in close quarters with people you would rather keep at bay...then beans are your very-bestest-friend. Want your seat permanently reserved? Then add garlic. Raw garlic, and lots of it. At its simplest components, that is this recipe in a nutshell. It's like making hummus, or any other white bean/white kidney bean/cannellini bean dip you've probably seen. This is so easy it's almost criminal to have actually photographed this and then to give you the recipe. Truthfully, I like to mash things up in the food processor, and taste to see if everything is okay. These kind of things are fun. There's not too much to screw up, which is always nice if there is any anxiety present. Except it would be even better, if it didn't require moving the hefty food processor to the kitchen every time I wanted to use it. But it is kind of like hiking the alps, and will keep me in shape for the years to come, yes? Well who knows, but I love beans. And I eat lots of them. Hopefully, that will help my shape too. I've changed my mind. Start in reverse. Yes, you still need the food processor, but start a little mini-chopper processor if you have it. Toss in a bag or box of spinach (say eight cups worth), then continue with garlic, extra virgin olive oil, and parmigiano. Have you have a few nuts add those in too. Make a pesto. Whiz away. Then take the larger, clunker food processor, and add a couple cans of cannellini beans (rinsed bien sur!), more garlic, more extra virgin olive oil, and some salt. Some lemon is nice. Do taste it, and adjust the seasoning; you might like more lemon or more salt. Pucker up. Don't worry so much, you're almost done, and then you can finish cleaning up. You can find containers to put the pesto in, and the bean dip to store in the fridge if you want. It will be top-notch for a good 3 to 4 days....thank the garlic. The finished product should be a bit of a layered effort, with bean dip on the bottom, a good wack of pesto over that, and then a nice sprinkling of feta to complete the look. Serve with voluptuous bowls overflowing with the best seasonal vegetables. White Bean Dip with Spinach Pesto and Feta Serving size (lots!): Great for a party, or halve the recipe. Pesto (a simple one for the dip): 8 cups spinach 1/2 cup - 3/4 cup extra virgin olive oil 2 cloves garlic 1 tbsp parmigiano-reggiano a small handful of walnuts, pinenuts or almonds White Bean Dip: 2-19 oz cans of cannellini beans, rinsed and drained 3 cloves of garlic 2/3 cup extra virgin olive oil 1 tsp salt juice of a lemon Feta cheese, for sprinkling 1. Combine the ingredients for the pesto in the the food processor/mini-chopper, until all the spinach fits, and the ingredients are blended until fairly small. Be careful to ensure there are no large chunks of garlic or nuts leftover. 2. Chop the 3 cloves of garlic into pieces. Add them to another food processor, or after cleaning the same food processor. Combine the remaining ingredients for the bean dip. Blend until the beans are smooth in texture, but be careful that it doesn't result in a glue-like mixture, which can taste almost starchy. 3. To serve, place the bean dip in the bottom or a medium-sized bowl, or deep plate. Spoon half of the pesto on top, and spread it out a bit. Mix it in a little if you prefer. Sprinkle crumbled feta cheese over the top. Serve with fresh seasonal vegetables for dipping.
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Tuxedo Pasta Salad

Finally, I think I am no longer required to wear wool socks for the entire day, although I do love the cozy comfort they bring. Now I'm all about sandals, and sunshine; we really don't have four seasons in Calgary, but essentially go from winter straight into summer within a few short weeks. It takes awhile, but at least we do get there (hooray!). I find summer so glamorous. Sunglasses. Sundresses. And salads? Ok, perhaps all three don't work for you. But hopefully this pasta salad will, especially since it's cook once, and then enjoy it's glory for a day or two. Depending of course, how many friends you plan to share it with; you might suddenly find you have many friends which seemingly continue to multiply. Oh darn. I did just get back from a three-day field trip with my junior high band students. So this dish will help me to get back on track after three days of fast-food, and not sleeping that well. I can thankfully say that the trip went fantastically well, no problems. And the only person who bled was the other teacher on the trip, and he didn't even notice! Phew! Now, I have time to obsess even more about the upcoming trip to Italy. I really do love to plan things. It's not like I have a list of 30 restaurants in Rome that I can't decide between. Oh, and we are in Rome for just three days. I am super-excited about the Mercantia festival in Certaldo, total mayhem, I love it! Tuxedo Pasta Salad 1 - 500g (1.1lb) package bowtie pasta Extra virgin olive oil 1 - 19 oz can black beans, rinsed and drained 1 red pepper, chopped 1 yellow pepper, chopped 1 cup broccoli florets (bite-size) 1/2 long English cucumber, chopped (2-3 cups) 1/4 cup finely chopped red onion 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar sea salt, or kosher salt to taste (1 to 2 tsp) 1. Boil a large pot of salted water. Under cook the bowtie pasta; not quite al dente. The dressing on the pasta, and the liquid of the vegetables will cause the pasta to swell even more. Taste the pasta frequently, the middle should seem almost uncooked. 2. Drain the pasta, and drizzle a couple tablespoons of extra virgin olive oil into the colander. Shake the colander to spread the oil around. Allow the pasta to cool, but do not let it sit too long or it will dry out. Do not rinse the pasta with cold water, unless severely undercooked. 3. Chop the vegetables into bite size pieces. Rinse and drain the beans. 4. Combine 1/4 cup extra virgin olive oil, and 1/4 cup balsamic vinegar into a liquid measuring cup, and whisk. (I prefer a little bit more acidity in this dish than oil, so the proportion is not the usual salad dressing ratio of 2:1) 5. When the pasta is cool, toss with the vegetables. Add the balsamic dressing by the spoonful, being careful to stir the pasta and vegetables inbetween. Stop when the salad seems to have enough dressing. Hint: add the dressing at the last minute, and use less if the pasta iss overcooked. 6. Add salt to taste, I liked a teaspoon. Enjoy!!
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Cold Be Gone Soup

This is a casual soup, a real rustic affair. No peeling of potatoes or carrots. Nothing of the sort. This is a soup that just feels kind of tossed off. Just put stuff in a pot. Well, sort of. Like I said, I'm in a rut. But I am slowly getting out of it. Thanks to you. It's not that I didn't have any inspiration, goodness knows you all help me out on that front, but they are your ideas, not mine. I am getting there though. On the bright side, I am slowly starting to get rid of this disastrous cold. It left me voiceless, and stuck at home for three days! Although, what really irked me was that I felt compelled to eat only the healthiest foods, and started to get a little bored. I am still craving some ooey gooey creaminess of a delicious camembert, with a taste of Syrah on the side, but soon enough. In the meantime, I made a soup I liked so much that I even ate it back-to-back, for multiple meals. Don't get me wrong, I'm not against leftovers. I just freeze things so often, that I hardly eat anything again the next day, and certainly not three or four meals in a row. That's right, I slept through breakfast, and woke up and had more soup. Then again for dinner. And again for lunch the next day. Surely, there are soups with far more vegetables, and beans. But that wasn't the point. It was to hydrate, and feel like I was eating something with some serious flavour. Something a little substantial too, so I wasn't feeling like a baby with pablum, as well as a lot of broth to get my voice working properly again. I love chicken broth. Is there anything much more fabulous? It just seems so simple, a clear liquid, with so much potential. The possibilities are endless. Although sometimes it's just a crime to cover it up. The same goes for a tasty vegetable broth. Just keep it available to the palate to find and linger over. Nothing offensive or harsh, just delicious flavour. There was also this pasta I bought awhile back, specifically for soup. It was kind of odd, since I make a lot of soup for leftovers or to freeze, but I find that pasta explodes in soup if it sits for too long, and frozen can become messy if I don't eat it soon enough. I could keep the pasta separate, but that is a pain when you don't eat lunch at home. But in any case this ditali lisci was calling my name. Truth be known, I really wanted to have pasta, but I knew I needed soup too. I was sick after all, so this was like the best of both worlds, especially since I knew I could eat it for a couple of days, and really put my feet up. Adorable ditali lisci pasta, perfect for soup. If there is anything else which makes a soup quite addicting, it is bacon. Bacon just makes everything else sing out with glee, as it flavours everything with a deep and smoky richness that is definitely unmistakable. The only thing that seems to help just as much is to get a rind from the trimmings of a leg of prosciutto (ask at the store), and toss a bit into the soup for added silkiness. Beans get a close second after bacon, for my favourite in soups, as I do put some kind of bean into nearly every soup I make. They are super good for you, taste great, and nothing is kinder on the pocketbook, especially when cooked from scratch. Doesn't it look like chicken soup though? Sorry, no chicken. Cold Be Gone Soup (4 servings) 3 slices bacon, chopped 1 tbsp olive oil 2 cups chopped onion 1 cup chopped celery 1/2 cup chopped carrots 6 small potatoes, roughly chopped (1 cup) 1500 mL chicken or vegetable stock (homemade, or organic tends to have the best flavour) 3 cups water 250 g ditali lisci pasta 1 20 oz can romano beans, rinsed 2 tbsp chopped parsley salt and pepper to taste 1. In a large stock pot, sauté the bacon until golden brown on a medium-high heat. Add the olive oil, onion, and celery, and continue to sauté until the onion is translucent, and tender. Add the carrots, and sweat for maybe two minutes or more. 2. Turn the heat to high, and add the potatoes, stock, and water. Put a lid on it until it boils. Move the heat to low, but it should still be simmering, and let it cook for another 10 minutes. 3. Add the pasta, and let it cook for 15 minutes, or until the pasta is cooked to your preference. Stir in the parsley and beans. Turn off the heat and allow to sit for 2-3 minutes. Season to taste, and serve momentarily.
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