Chickpea soup

p2049192chickpeaclose.jpgDuring 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) for dinner. After cooking the chickpeas with aromatics, I set about removing their skins. It’s an optional step that Madison recommends, but Sylvia gets skeeved out by chickpea skins (and is usually happy to eat them if the skins aren’t visible), so I did it. “Look at all those little E.T. heads,” I thought to myself.

p2049195soup.jpgThe 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.

4 Responses to “Chickpea soup”

  1. Ruthon 18 Feb 2008 at 7:38 am

    I made chickpea soup yesterday, too! I haven’t removed the skins in years, though — I actually kind of forgot that was even possible.

  2. Chrison 18 Feb 2008 at 9:35 am

    I’ll never look at a chickpea the same again…

  3. Sarahon 18 Feb 2008 at 10:03 am

    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.

  4. anemotison 20 Feb 2008 at 5:26 pm

    Do you take requests? Seriously, you can come make that soup at my house ANY TIME.