Three Omnivores and An Occasional Vegan

Posted by Cidell:

I’ve spent the last week in the Netherlands on a bicycle + barge trip. One afternoon I had an opportunity to try a delicious Israeli chickpea soup while in Amsterdam. Not that I had anything similar when I’ve been to Israel. But, whatevs. I knew as soon as I tasted the first bite that this would be my glorious return to lunch club.

I’ve kind of made up my recipe here. I’ve added kale to my version to provide some color and hearty greens. I had carrots and parsnips in the fridge and decided to add those too. Other recipes called for grains like couscous, but the other girls have been complaining about our carb heavy dishes. So, I made my quiona on the side to serve with my cup.

Israeli Chickpea Soup

• 1 tsp cardoman
• 1 tsp ginger
• 1 tsp cinnamon
• 1 tsp corriander
• 1 tsp cumin
• 1 tsp red pepper flakes or chili powder
• 1 bay leaf
• 2 cans of chickpeas / garbanzo beans
• 64 ounces of vegetable broth
• kale
• one large onion diced
• four cloves garlic minced or pressed
• one canned diced tomato (prefer no salt added)
• two cubes chicken flavored bouillon
• three carrots diced
• two parsnip diced
• fresh parsley for garnish

Saute kale and onions in covered Dutch oven or large pot until kale wilts. Add garlic, simmering until fragrant, about a minute. Add all spices and continue cooking until fragrant between two and five minutes. Add vegetable broth, bouillon and all vegetables. Cover. Bring to boil, reduce heat and continue cooking until vegetables are tender about 35 minutes. Garnish with parsley when serving.