Friday, July 27, 2012
I'm feeling way better than I did a few days ago. I've been drinking loads of my lemon rosemary tea and clearing my sinuses with this, but Si's still been complaining that I'm keeping him awake with my constant dry cough all night long. I've been so tired it hasn't even been waking me up, but the nudge usually comes in at around 2am, a short sharp pang to the ribs, followed by a somewhat grumpy get a damn cough lolly would ya. I awake in the morning with that lovely furry mouth-feel and wonder how it is that I can still have a teeny little bit of lozenge on my tongue after all those hours of sleep?
I don't know what it is but after hot lemon honey, like most people, I then crave soup when I'm sick. There's loads of studies that have been done to prove that chicken soup does actually speed up recovery of the common cold, but I don't reckon you need the chicken, just delete the en and add in pea and you have yourself a nourishing, warming, tasty chickpea and leek soup instead.
I've been wanting to play around with this soup idea for the past few weeks. Leeks are everywhere at the moment and with just a handful of pantry staples you can throw this together in very little time. I prefer to soak and cook the chickpeas myself whenever possible, but should you only have tinned ones to work with this could come together in as little time as it takes for you to toast and butter some bread.
I like to slather on some extra olive oil to serve but if you feel like it (and tolerate) I imagine some shavings of parmesan or pecorino cheese could take this soup to the next level.
What do you crave when you aren't feeling well?
chickpea and leek soup
If you are using tinned chickpeas, drain and rinse them well and just use 1 litre of fresh water in place of the cooking liquor. Don't be tempted to use the manky brine they come in.
- 1 1/2 cups (approx 250g) dried chickpeas, soaked overnight in plenty of water and a pinch of baking soda (or you could use approx 3 cans of chickpeas, rinsed and drained well)
- 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
- 1 large leek, washed well and thinly sliced
- 4 cloves garlic, finely chopped
- 2 teaspoons ground coriander
- sea salt and freshly ground black pepper
- gluten-free soy sauce or white miso paste, to taste, optional
Drain soaked chickpeas and give them a quick rinse, tip into a large pot and cover generously with fresh cold water. Bring to the boil, skimming off any foam that rises to the top. Reduce to a simmer and cook for 25-45 minutes or until chickpeas are soft. Drain and reserve cooking liquor.
Meanwhile heat olive oil in large saucepan over medium heat. Add sliced leeks and garlic and cook while stirring for 5-8 minutes or until leeks are really tender and sweet. Add in ground coriander and cook for a further minute until fragrant. Season well with sea salt and black pepper. Add in cooked chickpeas (approx 4 cups once cooked) and top the reserved cooking liquor up with cold water to make 1 litre (4 cups). Add to the chickpeas and bring to the boil. Simmer for 10 minutes then either using a stick blender or food processor blend half of the soup roughly before adding back into the remaining soup to thicken. Taste and season well with sea salt and black pepper, adding a touch of gluten-free soy sauce or white miso paste if desired to give it a more full bodied flavour. Serve hot.
Looking for more soup ideas?
- spicy coconut noodle soup
- creamy lentil soup
- split pea soup w/ coriander (cilantro) cashew nut pesto
- carrot and red lentil soup w/ minted eggplant
- asparagus and edamame soup w/ rocket (arugula) pesto
- tofu tom yam
This recipe is linked to: Slightly Indulgent Tuesdays @ Simply Sugar & Gluten-free
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