CSA soup and split chickpea puree

Amanda invited me over for dinner again last night, she had a ton of CSA veggies and made a huge pot of soup. I dug around the cupboard for something gluten free, and found a great big bag of split chickpeas.

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I started by sauteing a ton of onions in olive oil until they were clear,

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then added 1 1/2 C split chickpeas,

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then 2 1/2 C water. I added 1/4 tsp baking soda to the water, I read it should speed up the cooking process (be sure to add it before the water begins to boil, apparently that makes a difference). I brought the water to a boil and boiled for about 5 minutes, then turned the temp down, covered the pot, and let the chickpeas simmer for close to two hours. Keep an eye on them to make sure all the water doesn’t evaporate, or you’ll be left with burnt chickpeas stuck to the bottom of your pot. (Okay, so I burned mine a little)

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After a couple hours they were very soft, they started mushing together when I stirred them.

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I added a little more water to thin them down, and stirred hard with a wooden spoon to break down the chickpeas as much as possible.

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Then I got sick of stirring and put them in the food processor. Processed until nice and smooth. You can skip this step if you like it thick & chunky.

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I made rice to go with it – just jasmine rice with olive oil and a little salt. I also made an apple puree – it was supposed to be sauce, but it was really thick. I think I overcooked the apples. I’ll get you a recipe once I have it just how I want it.

The chickpeas were pretty good, I thought. The only problem is they really taste better hot, and, well…the heat stopped working in my car. And it’s freezing here. So by the time I got to Amanda’s, they were cold 🙁 Not my favorite. Sorry Amanda! I found another great use for them tonight, and I shall post that recipe tomorrow. But moving along…

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This is Amanda’s vegetable soup. She claims it was her first time ever making vegetable soup, but I’m not sure if I believe her. How did it turn out so well on the first try? I’m not sure what was in the broth, I just know I wanted to keep eating it. It’s a good thing we always do this on a work night, otherwise I would’ve stayed until I finished the whole pot. I think there were about 27 different vegetables in my bowl.

Dinner with friends is the best. What’s the best meal you’ve shared with a friend?

0 thoughts on “CSA soup and split chickpea puree

  1. Turkish coffee, ELT’s [eggplant facon, raw bread, tomatoes, onions, avocado and lettuce] with a nice garden fresh salad and raw cacao truffles for dessert. YUM All this while making salsa. . . . and tons of it.

  2. Turkish coffee, ELT’s [eggplant facon, raw bread, tomatoes, onions, avocado and lettuce] with a nice garden fresh salad and raw cacao truffles for dessert. YUM All this while making salsa. . . . and tons of it.

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  4. Pingback: split chickpea nachos | oh.she.cooks

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