|bowl of coconut spiced chick pea soup :D|
My grandma really enjoys giving us random groceries. It’ll range from blueberries and oranges to ice cream and hot pockets. She’s always given us weekly bottles of her homemade broths (which are so yummy!) but has recently taken to giving us bottles of cooked chick peas. Thanks grandma? Haha yep.
I’d make hummus with them but soon realized that my family’s not too fond of the garlic in that dip haha So I moved on to making soups with them. Here’s a pretty typical take on a chick pea soup. P.S. I make this without a recipe so the measurements change each time.
|slice chop chop chop|
As a reminder, I’ll use some leftover coconut milk from yesterday’s coconut sago and taro dessert. I go along chopping and slicing my usual other ingredients.
|(clockwise from the top): smoked paprika, black pepper, brown sugar, salt, curry powder|
These include onion, garlic, ginger, carrots, celery, and potato. For spices/seasonings, I stuck with smoked paprika, curry powder, brown sugar, black pepper, and salt.
Here’s how it all went down:
Sauté the onion in a mixture of butter & olive oil. To that, add the chopped garlic, carrots, celery, potato, and chick peas. After a few minutes, I stirred in the ginger and the liquids (white wine, coconut milk, water). Allowed it to boil for a few minutes before adding the spices/seasonings. Following a 25 min simmer session, I puréed the soup. It’s now ready to serve! MMMM….
4 out of 5 NOMs