Feb 18th, 2008
Chickpea soup
During the last fall I was in college, I met a botany major named Todd who taught me how to recognize dogwood trees in the winter. “Their buds look like little E.T. heads,” he explained.
That description came to my mind the other day when I was preparing a chickpea, onion, garlic, and spinach soup (in Deborah Madison’s Vegetable Soups
The soup, by the way, was delicious—so much so that I’d already eaten half a bowlful (note the “high soup line” on the inside) before I remembered to take a picture of it. I’m generally not much of a soup person, but this dish is definitely going into my repertoire.
I made chickpea soup yesterday, too! I haven’t removed the skins in years, though — I actually kind of forgot that was even possible.
I’ll never look at a chickpea the same again…
That soup looks delicious! I’m going to look into that cookbook, I think. The high temp for today is 10 degrees–just the kind of weather that soup is made for.
Do you take requests? Seriously, you can come make that soup at my house ANY TIME.