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dana_snyder_chickpea_soup

Dana Snyder's Chickpea Soup

This recipe was transcribed from the Ken P. D. Snydecast episode 159. It's good.

You need:

  • 1 large onion (white, yellow, whatever)
  • Olive oil
  • ~6 cloves garlic
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1+ tbsp paprika
  • 1/8 tsp cayenne pepper
  • 1 qt (4 cups) chicken stock (or other stock)
  • 3 small (14oz) cans of garbanzo beans
  • 1 small (14oz) can of diced tomatoes
  • 1 tbsp sugar
  • A small package of fresh baby spinach

Do this stuff:

  • Dice the onion, medium size
  • Lightly coat bottom of pot with olive oil
  • Add onion and ~6 minced/chopped cloves of garlic
  • Sweat the onion (cook until translucent)
  • Add additional olive oil to cover bottom
  • Add:
    • 1 tsp cinnamon
    • 1 tsp cumin
    • A heaping tablespoon sweet paprika
    • 1/8 tsp cayenne pepper
  • Cook about a minute on medium/high
  • Add:
    • Add 1 qt chicken stock (or other stock)
    • 3 cans of garbanzo beans (drained and rinsed)
    • 1 can of diced tomatoes
    • A few pinches of salt
    • About 10 twists of pepper
    • 1 tbsp sugar
  • Bring to simmer over medium/high heat, then reduce to low and cover
  • Cook for 45 minutes
  • Mash the beans with a potato masher
  • Add raw baby spinach (it may look like a lot, but it will wilt and shrink)

When serving, top each bowl with a drizzle of olive oil.

dana_snyder_chickpea_soup.txt · Last modified: 2010/11/14 15:52 by tkbletsc