parsimony ::::
I have a terrible case of laryngitis. When I lose my voice, it seems I lose my interest in writing too, as though the words I hear in my head while I write are stifled by my raspy, squeaky voice. I had a bout of this last year, with a similar attitude. I’m taking a little break from writing, people, to de-squeak and de-rasp. In the meantime, enjoy my idea of Occam’s Razor in post and recipe. This recipe is a quick soup for two servings, using canned garbanzo beans and jarred roasted red peppers. Parsimony has its place.
quick chickpea red pepper soup
Author: story of a kitchen (adapted from cat cora)
Recipe type: soup
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- a drizzle of olive oil
- ¼ cup onion, chopped finely
- 1 small garlic clove, minced
- 1 teaspoon coriander seeds, toasted
- 1 teaspoon curry powder, mild
- 1 12-ounce can chickpeas, drained
- 1 12-ounce can chicken broth
- salt and freshly ground black pepper, to taste
- 8 ounces jarred roasted red pepper, drained then pureed
- 1 tablespoon fresh basil, cut into strips
Instructions
- In a small saucepan, heat olive oil to shimmering and saute onion and garlic over medium heat until soft.
- Add coriander, curry powder, chickpeas, chicken broth, salt, and pepper.
- Cook over medium heat for 20 minutes.
- Remove from heat and puree in batches in food processor or blender.
- Pour the soup into two serving bowls. Swirl red pepper puree into soup and top each serving with ½ tablespoon basil.
