23 April 2009
Grandma Pilar’s Chikpea Soup
Makes 4 servings
This is a Spanish recipe my friend Taylor translated and sent me. He says it’s great. It’s definitely unlike any soup I’ve ever made, but I plan to try it out soon. You can’t go wrong with chick peas! I might play around with the spices so I’ll let you know how it goes.
You’ll need:
- two 15 oz. cans of chick peas
- medium onion, chopped
- egg
- slice of whole wheat bread
- 3 cloves of garlic, minced
- bay leaf
- paprika
- salt
- oil
- box of vegetable broth
Preparation:
- Add two tablespoons of olive oil and a pinch of salt to a large pot and sautee the onion until transparent.
- Add the chickpeas and sautee another minute or two.
- Add the vegetable broth and bay leaf and simmer.
- In a separate pan, sautee the garlic in olive oil.
- Add the egg, leaving it intact. Let the egg cook on both sides and remove it from the pan but let the oil remain.
- Cook the bread on both sides in the remaining oil. Once it’s done, combine it in a small bowl with the egg and cooked garlic. Add paprika and crush the mixture.
- Add the bread/egg mixture to the chick pea broth.
- Let everything simmer at a medium heat together for 10 to 20 minutes, add more salt and pepper, and enjoy!
ETA: Inspired by the photo, I was thinking you could add other veggies, like carrots or kale, to this soup to make it even more veggie-ful.
