Wednesday, January 14, 2009


I made this for lunch today and was thrilled - it took about 20 minutes to make...and was absolutely delicious (and healthy to boot). You will need to pull out a blender or cuisinart to get the texture, but this can easily be stored, but it's well worth the effort.

fournade  (chickpea soup)

3 c. chickpeas (2 x 14oz cans, rinsed)
2-3 c. chicken stock or water
1 small onion, chopped
2 bay leaves
1 clove 
dash ground coriander
4 T olive oil
salt & pepper

Put 2 T. olive oil and the onion in a saucepan on med heat. Cook onion until slightly browned, then scoop 1 Tablespoon and set aside to garnish later. Add the chickpeas, stock, and spices to the remaining onion and bring to a boil. Pour into cuisinart or blender and puree until smooth. Return soup to the pot and warm on low. Add a little extra broth to desired consistency. Ladle into a bowl and top with a Tablespoon of olive oil, a sprinkle of onions, and a dash of frsh ground pepper. *To make this vegetarian, use water or vegetable broth instead of chicken stock

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