Chickpea & Garlic Soup with Romesco Sauce: Repurposing Leftovers for Souper (Soup, Salad & Sammie) Sundays

Chickpea & Garlic Soup with Romesco Sauce: Repurposing Leftovers for Souper (Soup, Salad & Sammie) Sundays

div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-pX9Di8HKDw/USqMvm8dPI/AAAAAAAAVKM/AS7gyVRrUsI/s1600/0Chickpea&GarlicSoup1.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="367" src="http://4.bp.blogspot.com/-pX9Di8HKDw/USqMvm8dPI/AAAAAAAAVKM/AS7gyVRrUsI/s400/0Chickpea&GarlicSoup1.jpg" width="500" //a/divbr /spanAfter making Madhur Jaffrey's a href="http://kahakaikitchen.blogspot.com/2013/02/local-fresh-asparagus-with-romesco.html"iAsparagus with Romesco Sauce/i/a, I was going to use the leftovers on some roasted potatoes but I got to thinking about other ways to use it. I thought the piquant sauce would liven up a bowl of soup and be a colorful topping. In sticking with the Spanish sauce, I decided to continue the vibe with a saffron and smoked paprika-spiked ibChickpea & Garlic Soup/b/i. I kept the spices light so as not to compete with the sauce, added carrots, celery and parsley to round it out, and a little lemon to brighten it all up. An excellent way to repurpose the leftover sauce.   /spanbr /span /spanbspan /span/bbr /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-oumR6gnQ1Vw/USqNLvwUHkI/AAAAAAAAVKU/NkFOPE4NWkU/s1600/0Chickpea&GarlicSoup2.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="367" src="http://4.bp.blogspot.com/-oumR6gnQ1Vw/USqNLvwUHkI/AAAAAAAAVKU/NkFOPE4NWkU/s400/0Chickpea&GarlicSoup2.jpg" width="500" //a/divbspan   /span/bbr /bspanChickpea & Garlic Soup with Romesco Sauce/span/bbr /ibspanby Deb, Kahakai Kitchen/span/b/ibr /span(iServes 4-6/i)/spanbr /br /span1 Tbsp olive oil /spanbr /span1 medium onion, chopped/spanbr /span2 medium carrots, chopped/spanbr /span2 stalks celery, chopped/spanbr /span4 cloves garlic, minced/spanbr /span1 pinch saffron/spanbr /span1/8 tsp smoked paprika/spanbr /span6 cups veggie broth (iI used water and 4 tsp "non-chicken" base/i) /spanbr /span2 (i15-oz/i) cans chickpeas, rinsed and drained/spanbr /span1 Tbsp fresh parsley, chopped + additional to garnish/spanbr /span1 Tbsp fresh lemon juice /spanbr /spansea salt and black pepper to taste/spanbr /spana href="http://kahakaikitchen.blogspot.com/2013/02/local-fresh-asparagus-with-romesco.html"ibRomesco Sauce/b/i (irecipe here/i) /ato garnish/spanbr /br /spanHeat oil in a large pot over medium heat. When oil is heated, add onion, carrots, celery, garlic and saffron to pot. Saute until vegetables begin to soften. Add paprika, veggie broth, and chickpeas to the pot. Bring to a boil, reduce heat, and cook about 20 minutes or until vegetables are cooked through. Add fresh parsley and lemon and cook another couple of minutes. Season to taste with salt and black pepper. /spanbr /br /spanTo serve place hot soup in warmed bowls and top with room temperature ibRomesco Sauce /b/iand chopped parsley. Enjoy!  /spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-R2Waz5uqbDQ/USqNiAbtv1I/AAAAAAAAVKc/U8cmn4NilO0/s1600/0Chickpea&GarlicSoup4.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="371" src="http://1.bp.blogspot.com/-R2Waz5uqbDQ/USqNiAbtv1I/AAAAAAAAVKc/U8cmn4NilO0/s400/0Chickpea&GarlicSoup4.jpg" width="500" //a/divbr /spanbNotes/Results: /bGreat flavor. The Romesco sauce adds complexity to the otherwise simple bean and vegetable soup. The saffron adds color, and along with the smoked paprika, gives the soup a Spanish flair. You could just mix the sauce into the soup, but I think it is more interesting to top the bowl with the Romesco sauce and let eaters stir in in themselves. Healthy, easy and good--I will make this again.  /spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-OjBrALeBzlQ/USqOHhnvJGI/AAAAAAAAVKk/c17ZvW1M4/s1600/0Chickpea&GarlicSoup3.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="367" src="http://4.bp.blogspot.com/-OjBrALeBzlQ/USqOHhnvJGI/AAAAAAAAVKk/c17ZvW1M4/s400/0Chickpea&GarlicSoup3.jpg" width="500" //a/divbr /ispanSouper Playlist--/span/ispanI don't often cook along to musici /ibecause I use cooking as my "ithinking time/i"/spanispan /span/ispanand music distracts me. But, I was tired last night after an afternoon of over-indulging at the Honolulu Chocolate Festival and I needed something "ipeppy/i" in the kitchen to motivate me. I put my iPhone on shuffle and this is what I listened to while making soup--a pretty random but "isouper/i" playlist, good for chopping, stirring, and singing (/spanispanrather badly/span/ispan) along. I thought it would be fun to share. ;-)/spanbr /ispanbr //span/ispaniubChickpea & Garlic Soup with Romesco Sauce Playlist /b/u/i/spanbr /spaniVida La Vida--Coldplay/i/spanbr /spaniMama Mia--Abba/i/spanbr /spaniI Say a Little Prayer--My Best Friend's Wedding Soundtrack/i/spanbr /spaniAmado Mio--Pink Martini/i/spanbr /spaniHave You Ever Seen the Rain--Creedence Clearwater Revival/i/spanbr /spaniBrown Eyed Girl--Van Morrison/i/spanbr /spaniOne Note Samba / Girl From Ipanema--Bebel Gilberto & Vinicius Cantuaria /i/spanbr /spaniBillionaire--Traive McCoy w/ Bruno Mars/i/spanbr /spaniCalifornia Dreaming--Angelo, Saint Tropez Cote Plage /i/spanbr /spaniSmooth--Santana & Rob Thomas/i/spanbr /spaniKilling Me Softly--Roberta Flack/i/spanbr /spaniVia con Me--Paolo Conte /i/spanbr /spaniTop of the World--Shonen Knife, If I Were a Carpenter/i/spanbr /spaniiSongbird-Eva Cassidy/i /i/spanbr /spaniBaby I Love Your Way--Peter Frampton/i/spanbr /br /spanDo you listen to music when you cook? Do you have a particular style or a favorite playlist?/spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-pFvV6o8t6OM/USqO5U0KanI/AAAAAAAAVKs/XfSsRFn84G8/s1600/Souper+Sundayslogo.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://4.bp.blogspot.com/-pFvV6o8t6OM/USqO5U0KanI/AAAAAAAAVKs/XfSsRFn84G8/s320/Souper+Sundayslogo.jpg" //a/divbr /spanThere are some nourishing soups and a healthy salad waiting in the iSouper Sundays /ikitchen this week. Let's take a look. /spanbr /br /spanJanet of a href="http://tastespace.wordpress.com/"iThe Taste Space/i/a has two soups this week. First up is this /spanspanba href="http://tastespace.wordpress.com/2013/02/19/ayurvedic-winter-vegetable-stew-with-adzuki-beans/"iAyurvedic Winter Vegetable Stew with Adzuki Beans/i/a. /bJanet says, "iThis is an Ayurvedic winter vegetable stew that balances vata and pitta and decreases kapha. I made it more pitta-friendly by omitting the green curry paste (miso-curry soup isn’t so scary) and ground pepper and made it more Janet-style by adding adzuki beans (good for both vata and pitta).  Ignoring all the dosha-stuff, I can assure you that this is a delicious stew. The main flavours are miso, ginger and dill dancing around winter vegetables like winter squash, Brussels sprouts and broccoli./i"/spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-ttKRdXQjpVs/USqPnGfBG5I/AAAAAAAAVK0/LDof1V7eiHE/s1600/dsc9717.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://2.bp.blogspot.com/-ttKRdXQjpVs/USqPnGfBG5I/AAAAAAAAVK0/LDof1V7eiHE/s320/dsc9717.jpg" //a/divbr /spanJanet's second offering is  this a href="http://tastespace.wordpress.com/2013/02/21/lemon-ginger-miso-soup/"ibLemon-Ginger Miso Soup/b/i/a. She says, "/spanspaniLemon and ginger are great as a pick-me-up when sick, comforting yet zingy. Best of all, though, this soup literally takes 5 minutes to make. Awesome on any given day, but really fabulous when you are under the weather and can’t stand to wait any longer. Just heat up the soup before it boils so that you still get the benefits from miso (heck I do that with my tea as well because I can’t drink boiling water). I really liked the combination of lemon, ginger and miso./i"/spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-0SDdIRraXZE/USqP5Y6urzI/AAAAAAAAVK8/2LjFc9ZAmbQ/s1600/dsc6916.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://4.bp.blogspot.com/-0SDdIRraXZE/USqP5Y6urzI/AAAAAAAAVK8/2LjFc9ZAmbQ/s320/dsc6916.jpg" //a/divbr /spanHeather of a href="http://www.girlichef.com/"igirlichef/i/a is here with hearty iba href="http://www.girlichef.com/2013/02/CountrySplitPeaSoupBaconPotatoes.html"Country Split Pea with Bacon & Potatoes/a /b/iand says, "iEvery once in a while I do something rare - I fall in love with a bowl of thick soup.  I've mentioned before (you know, once or twenty-two times...) that I am a brothy soup kind of girl.  I turn up my nose at "soups" that look like baby food.  But then, something like this pot of hearty, rustic...band thick/b...soup jumps up, slaps me hard across the face, and calls me a liar. The thing is, I think my appreciation for this particular bowl of soup comes from one simple ingredient - the humble split pea.  Okay, there's bacon in it, too - and that never hurts.  But I'm a sucker for any type of peasant food.  A hearty bowl of split peas, a warm hunk of bread ripped from a loaf just out of the oven, maybe a bottle of wine.../i"/spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-Q6qX6jI3L7s/USqQJtX09WI/AAAAAAAAVLE/wRrdeBia8k/s1600/Country+Split+Pea+Soup+with+Bacon+and+Potatoes+3.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://4.bp.blogspot.com/-Q6qX6jI3L7s/USqQJtX09WI/AAAAAAAAVLE/wRrdeBia8k/s320/Country+Split+Pea+Soup+with+Bacon+and+Potatoes+3.jpg" //a/divbr /span/spanspanOne salad today from Ana of a href="http://sweetalmondtree.blogspot.com/"iSweet Almond Tree/i/a, this /spanspanspan style="font-size: normall;"span style="font-size: normal;"prettya href="http://sweetalmondtree.blogspot.com/2013/02/salad-with-sauteed-beet-greens.html" /a/spana href="http://sweetalmondtree.blogspot.com/2013/02/salad-with-sauteed-beet-greens.html"ibSalad with Sautéed Beet Greens/b/i/a. Ana says, "i.../i/spanithe leaves of the beet plant can be used on their own to make a very appetizing salad.  They are green with red stems and they resemble chard, which by the way is a relative of the common beet.  Most people prefer to eat the red, sweet root of the plant, therefore they cut off and discard the leaves.  Next time save the leaves, give them a good rinsing with cold water, and turn them into this healthy, low calorie salad.  The leaves are blanched for a few minutes and then are sautéed /iiin olive oil.  It's a simple salad which makes an excellent lunch./i"/spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-npmFDuZkVA0/USqQhNVG4zI/AAAAAAAAVLM/NQjplmtEE0/s1600/-1.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://3.bp.blogspot.com/-npmFDuZkVA0/USqQhNVG4zI/AAAAAAAAVLM/NQjplmtEE0/s320/-1.jpg" //a/divspan style="font-family: Verdana, sans-serif;"br //spanspanThanks to Janet, Heather and Ana for joining in this week. If you have a soup, salad or sandwich that you would like to share, just click on the iSouper Sundays/i logo on the side bar for all of the details./spanbr /spanbr //spanspanHave a happy, healthy week!/spanbr / a href="http://www.mylivesignature.com/" target="_blank"img border="0" src="http://signatures.mylivesignature.com/85862/debinhawaii/78e758f977fc8f36f1fcc5dd0b9abc8c.png" style="background: transparent; border: 0 !important;" //a

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