Beans, Simple Dinner Sunday, Soups
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Simple Dinner Sunday – Chickpea Soup

Looking back over some of the Simple Dinners I’ve done, I realize what I consider simple may not mean the same to someone else. Simple doesn’t always refer to  “open a couple of cans – and dinner’s on the table in 5 minutes”… although it can. When I tag a  post as simple, I’m either referring to the preparation (easy to make), the time involved (that “ready in 15 minutes” thing), that I utilized whatever was in the fridge and I didn’t have to go shopping for that particular meal… (which is always a bonus).
I even consider recipes as simple if I am talking about comfort foods and uncomplicated flavors.
Sausage & Kraut is a simple meal.. but if I have you fermenting your own cabbage and grinding your own sausage…it’s just not terribly easy.

Then there are times, like today, where I am making use of common ingredients like canned or pre-prepared foods to cut down on steps – case in point, Chickpea Soup. This soup take 5 minutes to assemble and 30 minutes to simmer… it’s about as easy and simple as you can get.

Chickpea Soup
Serves 4 to 6
Ingredients
2 14 ounce Cans Chickpeas
1 Quart Chicken Stock
2 Strips Bacon
1/4 Cup Parsley – Chopped
1 Teaspoon Whole Cumin Seeds
1 Large Onion – Chopped
1 Cup Frozen Shredded Hash-browns
Salt and Pepper to Taste
1 Large Sauce Pan
Scissors
Strainer

  • Open and drain the peas, retaining the juice
  • In the sauce pan on medium high, snip the bacon into julienne strips with the scissors into the pan
  • Saute until brown and add the cumin seeds
  • Fry the seeds just until they begin to pop and add the onions
  • Saute the onions in the bacon fat until translucent, then add the peas
  • Saute until most of the fat is absorbed (about 3 minutes)
  • Add the pea stock, chicken stock, hash-browns and parsley
  • Salt and pepper to taste
  • Reduce the heat to low and simmer 30 minutes

8 Comments

  1. Congratulations! We wanted to inform you that this post has been selected as a featured Archive Post during the month of November.

  2. I love chickpeas in soup, especially with potatoes! This sounds like such a hearty, simple dinner.

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