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Posts tagged as chickpeas

Smoky Sausage Soup with Kale and Chickpeas

Posted by Stephanie Meyer on Oct 1, 2013 at 1:57pm

Smoky Sausage Soup with Kale & Chickpeas | Fresh TartI realize, typing this, that I’m hitting you with two soup/stew recipes in a row. Oops! Well, ’tis the season, right? The combination of cool nights and piles of gorgeous harvest apparently makes me want to stew everything in sight. (In fact, I sort of do that, in batches as I go, a way of giving my future, hungry self precious little gifts to heat up on the craziest of days.)

This soup is a terrific weeknight soup, with not too many ingredients, because smoky, garlicky kielbasa sausage imparts a ton of flavor fast, without a lot of chopping and messing around. The soup is traditionally made with just kale and potatoes, but I add chickpeas because seriously, sausage and chickpeas are one of the world’s best flavor/texture combinations. If for some reason you dislike chickpeas but are a fan of white beans – great! Sausage and white beans are another of the world’s best flavor/texture combinations. You could even skip the beans. Or add other vegetables to the mix. That’s why soup is magical: It’s all good.Smoky Sausage Soup with Kale & Chickpeas | Fresh TartI hope you’re finding time to spend outside while Minnesota shines its sparkly, shiny best. When you come in, I have a soup recipe that will hit the spot…

Recipe for Smoky Sausage Soup with Kale and Chickpeas at TC Taste/Minnesota Monthly Magazine.

Chickpea Soup

Posted by Stephanie Meyer on Dec 4, 2012 at 12:07pm

Chickpea Soup with Crispy Brussels & Walnuts

Braise a pot of beans one day, eat well for the next several. It’s the laziest, most delicious way to fill a week with food that I can imagine.

Day 1 eat a bowlful of beans, on their own or alongside a roast or spooned over rice.

Day 2 fry some beans until crispy and top with sauteed greens and a poached egg.

Day 3 puree some of the cold beans with garlic, fresh lemon juice, and olive oil and eat the spread with chips or smeared generously on grilled bread.

Chickpea Soup with Crispy Brussels & Walnuts

Day 4 puree some of the warm beans with chicken or vegetable stock and eat piping hot as soup, topped with crispy Brussels sprouts and toasted walnuts (fry sliced Brussels in hot olive oil/butter combination).

Your ideas? Share them!

The soup pictured is made with chickpeas, although the foolproof recipe – via Cafe Levain chef Adam Vickerman – is written for white beans. His technique works for whatever beans you like, so experiment away! (Leftover beans freeze beautifully, by the way.)

Original recipe for Braised White Beans at TC Taste/Minnesota Monthly Magazine.