I am on a crusade to cook up as many soups that look good ( great photos) and sound good  from, The Cook’s Encyclopedia of Soup. I began this crusade for many reasons….

• most important reason: they are simple to cook
• they are nutritious
• they are yummy
• everyone loves them in my family ( although Pearl is slightly picky)

The first soup I tried was the Tomato and Blue Cheese Soup. Ok, it sounded good to me because I enjoy the occasional nibble of blue cheese on my salads. But when I started cooking it up I started to think about the others in my family. At the last minute I almost threw in goat cheese instead of the blue cheese but I thought about the movie, Julie and Julia, and decided to stick with the recipe.

I should have gone with my instincts.

It was ok but the kids really truly disliked it ( I would write their comments but hmmm…they were not pretty).

My second soup attempt was, Pasta and Chick-Pea Soup. And it was a family pleaser!

Here is the recipe:

• 4 TBSP of olive oil
• 1 minced onion
• 2 minced carrots
• 2 finely chopped celery stalks
• 14 ounce can of chickpeas, rinsed and drained
• 7 ounce can of cannellini beans, rinsed and drained
• 2/3 cups of pureed tomatoes
• 1/2 cup water
• 1 1/2 quarts of vegetable or chicken stock
• 1 sprig of rosemary
• 2 cups of dried conchiglie pasta
• salt and pepper to taste
• shavings of Parmesan cheese to serve

1. Heat the oil in a large pot and add the chopped vegetables. Cook over low heat ( don’t forget to stir) for 5 to 7 minutes.
2. Add the chickpeas, cannellini beans, stir well, and cook for 5 minutes Stir in the purred tomatoes and water. Stir and cook for 2 to 3 more minutes
3. Add 2 cups of stock, the rosemary and salt an pepper. Bring to a boil and then smiimer for 1 hour.
4. Pour in the remaining stock, add the pasta and bring to a boil. Lower the heat, and simmer for 7 to 8 minutes ( pasta is al dente!)
5. Remove the rosemary and serve with the Parmesan cheese.

I was telling a friend of mine this recipe and she thought some swiss chard, kale or spinach would be a great “colorful” addition. Brilliant, I thought. Next time I will definitely add it.

Be and eat well!

Some humans call me “chickpeas”, which is a cute name but my formal name is “garbanzo bean.” I know this maybe hard to believe but I am over 10,000 years old and spent my early years in the Middle East.  I bet you don’t know anyone that old! I was a food for the ancient Egyptians, Greeks and Romans and today I am grown worldwide (I am tasty!).

Growing me  may have some challenges (weather and such) but no worries with pesticides as the bugs do not like the malic acid in me. So you can say I am all natural and ORGANICALLY GROWN!

Check out this groovy video on my harvesting!

I am not too tasty dry so be sure to cook me before using me in  yummy soups, curries and salads. The most well known way to taste me is as hummus, dipping carrots and crackers into my smooth, nutty delicious flavour. I am packed with fibre (you all know what that is good for!), protein, folate and magnesium. I am super healthy for human’s heart!

Another trivia about me is that I come in many colours! Not just boring beige but black, green and red! And I grow in a pod (love my siblings!).

One of my favourite preparations…

Chickpea, Pine Nut and Red Pepper Salad

•    1/3 cup of pine nuts
•    2 can s of chickpeas (but be sure to rinse and drain me!)
•    ½ roasted red peppers
•    3 scallions
•    ¼ cup of simple everyday dressing ( see this great dressing right below but only use 1/4 for this recipe!)
o    ¼ cup of balsamic vinegar
o    ¼ cup olive oil
o    ¼ cup canola oil
o    2 tbsp of good mustard
o    1tbsp (yum) of maple syrup
o    2tsp of dried basil

You may want to toast the pine nuts but if not, no worries. Simply combine and lightly toss all ingredients into a bowl.  That’s it! And a great picnic food!

Be well,