Wednesday, March 16, 2011
Thai Chickpea Soup
I am definitely one for soups! I came across this recipe the other day and decided to make it for lunch. I used dried garbanzo beans, of course cooked! But I don't think I cooked them long enough. The broth of the soup was amazing but next time I think I will stick with canned chickpeas and leave the dried ones for hummus! By the way I had hummus and chips along with this soup, ohhhh. I was happy. So put out your soup pot and make some tummy's yummy!
2 tablespoons unsalted butter
1/4 cup minced jalapeño pepper
1/2 cup chopped celery (1 medium stalk)
3/4 cup chopped yellow onion (1 medium to large onion)
8 cups good-quality chicken stock
1 (13.5 oz) can coconut milk
1 (13.5 oz) can crushed tomatoes
1/4 cup freshly squeezed lime juice
2 (13.5 oz) cans chickpeas, drained
Kosher salt and freshly ground black pepper
1. Heat the butter in a medium sauté pan over low heat. Add the jalapeños, celery, and onions, and sauté until the vegetables have softened, about 5 minutes (take care not to burn them).
2. Combine the vegetables with the stock, coconut milk, tomatoes, chickpeas, and lime juice in a large soup pot or dutch oven. Cover, and cook for 5 minutes, or until they are heated through. Add salt and peppers to taste, serve and enjoy!
Recipe found at Big Flavors From A Tiny Kitchen.