Thursday, May 20, 2010

Spicy Chickpea and Greens Soup

I was in a soup mood the other day. It has been really rainy and gross here lately (oh the Northwest) so soup is my comfort food fall back. It just so happened to be grab bag dinner night and so I seriously 'wung' it. It turned out great though... even honey liked it!

My Grab Bag Dinner selections were:
Chickpeas
Shitake mushrooms
Greens
Vegetable broth

It's warm and spicy from the red pepper flakes and super hearty and filling with the chickpeas and tofu. It kind of reminds me of a type of asian soup. Asian soup with greens.

Need:
1 block tofu, cubed
1/4 cup tamari
2 green garlic stalks, chopped (note, you could probably use green onion but if you do, put some garlic in it too. Try to find green garlic though... it's fantastic!)
10-12 shitake mushrooms, sliced (I cut the 'rough' end of the stem off)
1 can diced tomatoes
1/2 tsp curry salt (or do 1/4 tsp salt and 1/4 tsp curry)
1/4 tsp pepper
1/4 tsp red pepper flakes
4 cups vegetable broth
1 can chickpeas, drained
About 1 cup packed 'greens' (I cheated and bought the pre-julienned kind at Joe's. If you don't have that ability, do collards, kale and mustard greens; together if possible, or just collards)
Extra salt and pepper as needed to taste

Do:
In a flat bottomed container, like a tupperware container put your cubed tofu and cover with tamari to give it a little marination.

In a soup pot, heat a bit of oil on medium high heat. Toss in the green garlic and let sautee for about a minute. Add the shitake mushrooms, stir and let sautee for another minute or so.


Add the can of diced tomatoes, juice and all, mix and turn heat down to medium. Add curry salt (or curry and salt), pepper and red pepper flakes. Cover and let simmer for 2 to 3 minutes.

Add the drained chickpeas and stir to incorporate., then add the vegetable stock and stir again.Bring to a simmer.

Add tofu, tamari and all and stir to incorporate. Let cook for 2-3 minutes then add the greens. Make sure you incorporate the greens, getting them down into the broth so they will wilt. Cover and let cook for another 2 to 3 minutes.

Taste your broth; it probably needs more salt... now is the time to do that. It also might need some pepper... you be the judge.

Serve:
I served this with the savory pancakes I whipped up with Noodle Nose's left over pancake mix. See that recipe following. In a bowl with the savory cakes on the side, this is a really simple and tasty soup.

Enjoy!
Chickpeas

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