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Creamy Chickpea Soup with a Spicy Chili Oil
Makes 6 cups: 200 calories per cup (not including the oil)
2 leeks, whites only
1 teaspoon coconut oil
3 garlic cloves, minced
3 cups of cooked chickpeas, or 1 cup raw (soaked over night and cooked until tender)
1 medium carrot diced
4 cups of vegetable or chicken broth
2 bay leaves
1 sprig of fresh thyme
1/2 cup half and half (optional for vegans or substitute coconut milk)
Salt and pepper, to taste
Start by mixing the Chili Oil (recipe below).
Clean and thinly slice the leeks. In a large pot over medium heat, melt the coconut oil and cook the leeks for 5 minutes. Add the minced garlic and cook for another minute.
Meanwhile, peel and dice the carrot. Add the remaining ingredients. Bring the soup to a boil and simmer until carrots are tender, approximately 20 minutes.
Allow the soup to cool a little. Remove the bay leaves. Using an emulsion blender, food processor, or blender, purée the soup until smooth. Note: Be very careful if using a traditional blender as the compressed heat from the soup can cause the top of the blender to shoot off.
1/4 cup olive oil
1 teaspoon dried chilies
In a small pan over low heat, gently warm the oil and the chilies. Be careful not to heat the olive oil too much, warm to the touch is what we’re after, so as not to ruin the healthy properties of olive oil. Remove from the heat source and allow the chilies to soak in the oil while the soup is cooking. Taste the oil and adjust the spiciness by adding more oil if it’s too hot. If it’s not hot enough, return to the stove and warm it up one more time. The flavor will develop the longer it sits.
I'd never used leeks before so this link was helpful: http://www.youtube.com/watch?v=qmu6ULBllFI
Submitted by: Pete on November 7, 2011, 4:43 pm
This recipe is included in 2
Avg Rating: (1 votes)
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