This soup is hearty and flavorful paired with garlic bread it makes the perfect winter meal.
1 lb chickpeas, soaked overnight and drained
8 c water
1 leek, sliced thin
6 cloves garlc, minced
14 oz chopped canned tomatoes
1 bay leaf
Several thyme and parsley sprigs
Salt and Pepper
1/4 chopped parsley
Bring chickpeas to a boil in a large stockpot. Skim off any foam. Add leek, garlic, herbs and tomatoes and simmer for an hour covered. Add 2 tsp salt and simmer covered 1 more hour until very tender. Remove bay leave and purée.
Serve with parsley and a drizzle of oil.
I love hummus, I eat it at least once a week. This week it was roasted garlic hummus – the garlic turns magically sweet when it is roasted. I roast a few extra cloves so I have some on hand to spread on bread or add to dip.
2 heads of garlic
2 can chickpeas, rinsed
1/4 c olive oil
2 TBSP sesame seeds, toasted
1/2 – 1 c water
Juice of 1 lemon
1/4 tsp salt
Preheat oven to 375.
Slice the top off the garlic, place on aluminum foil, drizzle with olive oil and wrap tightly. Roast for 1 hour.
Remove garlic cloves and toss in blender with remaining ingredients, and 1/2 c water. Purée, add more water 1 TBSP at a time until smooth.
Top with a little cayenne pepper and serve.