Tuesday, June 4, 2013

Taste of Tuesday

We have a lot of romaine lettuce in the garden - far more than we can give to our CSA members before it starts to bolt.  So I found the following recipe, tweaked it a bit to accommodate what was in my pantry and taste, and made a batch.  Unconventional but very delicious!

Chickpea and Romaine Soup

  1. 4 tablespoons olive oil
    1 onion, chopped
    1 clove garlic, minced
    1/4 teaspoon turmeric
    1/2 teaspoon paprika
    1/8 teaspoon cayenne
    1 vine-ripe tomato, chopped
    2 cups drained and rinsed canned chickpeas (one 19-ounce can)
    3 cups canned low-sodium chicken broth or homemade stock
    3 cups water
    1 teaspoon salt
    1/4 pound think spaghetti, broken in half
  2. In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion, garlic, turmeric, paprika, and cayenne and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato and cook 5 minutes longer.

    Add the chickpeas, broth, water, and salt. Bring to a boil and then reduce to a simmer.
    Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of oil over moderate heat. Add the spaghetti and cook, stirring occasionally, until golden, about 5 minutes. Remove the browned pasta with a slotted spoon; add it to the soup along with the romaine. Simmer until the pasta is tender, about 5 minutes.
(The original recipe can be found at Food & Wine.)

Bon appetit!

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