Chickpea, Kale & Barley Soup

Adapted from food52 

Printable recipe

Prep time: 30 minutes plus overnight if you are soaking dried chickpeas

Cooking time total:2-3 hours 

chickpea broth: 1-2 hours

Barley: 20 minutes

Kale: 5 minutes

Simmering soup: 20-30 minutes

Serves 8-10

Ingredients:

1lb/450g dried chickpeas - soak overnight or substitute canned chickpeas rinsed and drained - 1 lb dry = 6 cups cooked; 1 (19oz/540g) can = 2.25 cups)

10 cups water

1 piece Parmesan rind (mine was about 2" long)

1/2 cup or so olive oil, divided

pinch of salt

4 large cloves garlic - one whacked; 3 crushed

2 large sprigs fresh rosemary

1 bay leaf

2 onions, diced

2 large carrots, diced

1 (14oz/396g) tin of fire roasted tomatoes (my tin was diced, so I used my immersion blender to crush tomatoes and juice)

3/4 cup barley (food52 called for pearl barley but I used pot barley)

1 bunch kale, stem removed & leaves coarsely chopped   (Swiss chard works great too)

At serving:  pinch of red chili pepper flakes and grated Parmesan cheese for each bowl

Directions:

IMPORTANT:

This makes a huge pot of soup but it's supposed to be the perfect freezer soup   It totally filled my big Dutch oven and overflowed a bit when I went to add the cooked barley.  Next time I'm going to use my big stock pot - no messy stove top!  I'm freezing 5 (4 cup) ziplock containers and still have one for the fridge (for lunch today!

1. If you're using dried chickpeas - Soak overnight in plenty of cold water.  I actually had mine soaking for two days - life got in the way.  The chickpeas were no worse for wear, so don't worry if you soak them for more than just overnight.   Drain and rinse.

2. Using a large - remember my note above!  Dutch oven or stock pot, place drained chickpeas, 10 cups of water, bay leaf, whacked clove of garlic, rosemary sprigs, 1/3 cup olive oil and salt.   I highly recommend adding a chunk of parmigiana rind as well.   Bring to a boil over medium high heat and once the boil has been reached, reduce the heat to low, cover and simmer for at least one hour or until tender.   DO NOT DRAIN but remove the bay leaf, garlic, rosemary sprigs and parmigiana rind.

3.  Meanwhile in a medium sized saucepan,  bring  3-4 cups of salted water to a boil and add the barley and simmer for 15 minutes or until the barley is tender but not mushy.  Drain and set aside, but reserve the barley water in case the soup is too thick for you.  

4. Using the same saucepan, warm 2-3 tbsp olive oil and add the diced onions and carrots.  Cook gently over medium heat until carrots are soft and onions translucent. (about 5 minutes).  Add remaining garlic and roasted tomatoes and continue to cook for another 5 minutes.  You can either leave the tomatoes in pieces or use an immersion blender for more of a puree.   Add to the chickpea soup in the large Dutch oven.

5.  Remove the thick central stem from the kale or Swiss chard and then roughly chop the leaves. In order to cut down on pot washing, I use the same medium saucepan with just a quick rinse before filling with more salted water.  Bring to a boil, add the chopped leaves (some people use the chopped stems, if you do add them about 2-3 minutes before the leaves) and boil until they start to wilt (about 3 minutes).  Drain and chop again if you think the leaves are too big.   Add the greens to the chickpea pot and simmer the whole thing for another 10 minutes or so. Add the reserved barley and cook for another 5 minutes.  If the soup is too thick, add the barley water.

Serve with crushed chili pepper flakes and/or grated parmigiana and some delicious crusty bread.

Chickpea & Fennel Salad with Arugula

Adapted from Laurent Gras - My Provence

Printable Recipe

Prep time: 24 plus 1 hour cooking for chickpeas

                5-10 minutes plus 1 hour fridge time for salad

Plating time: 5 minutes

Serves 4

Ingredients:

1/2 lb/250 g dried chickpeas
Sea salt
enough water to cover the chickpeas plus 2 inches
Salad:
2 bulbs fennel
1/3 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper
Juice of 1 lemon
1-2 handfuls baby arugula (Chef Laurent Gras used 1 bunch watercress, 1 head frisée or curly endive)
1/4 cup fresh parsley, finely chopped (the chef used 4 sprigs fresh dill)
1/2 lb/250g Saint-Maure, aged 3 to 4 weeks, or other flavorful goat cheese rolled in ash which I couldn't find so I used feta crumbled.

Directions:

Chickpeas

I had to share Chef Laurent's method to prepare the chickpeas - they were so good, I'm never going back to canned)

1. One day prior to serving the salad, cover the chickpeas with at least two inches ofcold water. Add 4 teaspoons (20 g) sea salt and let sit overnight at room temperature.

2. Drain and rinse the chickpeas before cooking. Place the drained, soaked chickpeas in a pot and cover with mineral or tap water. 

3. Bring to a boil, turn down the heat, and simmer for 1 hour. Using a perforated spoon, skim the froth that forms at the surface of the water. Season the chickpeas with fine salt when they are soft. Let cool to room temperature in the cooking water. Drain.

Salad:

1. Remove the outside layers of the fennel, which are usually not as tender as the center layers or “heart.” Reserve the outer pieces for another use. You should have about a little less than 1/2 lb/200g of fennel hearts.

2. Split the fennel lengthwise and wash under cold, running water. Pat dry. Slice the fennel very thinly with a sharp knife or mandolin. Place the slices in the serving dish and season with the olive oil, sea salt, and freshly ground black pepper. Squeeze the lemon juice over and toss the fennel. Taste to adjust the seasoning. Add the cooked chickpeas and toss well. 

3. Cover and refrigerate for 1 hour to allow the chickpeas to absorb the seasoning.  Overnight works too!

4. Prepare the salad greens and herbs - wash, spin dry and set aside.

5. I just crumbled the feta, or slice the Saint-Maure into thin slices.

6. Add greens to the chickpeas and fennel, and toss, being careful not to damage the leaves. Taste and adjust the seasoning. 

7. Transfer to a serving platter and evenly distribute the cheese throughout the salad.

Aleppo Spiced Chickpea Salad

Aleppo Spiced Chickpea Salad
Adapted from, among others, this recipe from Kalyn's Kitchen

Printable Recipe

Prep time: 5 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Serves 4-6

Ingredients:
2 cans Chickpeas (garbanzo beans), rinsed well and drained
1-2 tbsp avocado oil ( good olive oil is fine too)
1 onion, finely chopped
1 large clove garlic, finely chopped or minced
½ tsp turmeric
1 tbsp aleppo spices or your favorite curry powder
¼ tsp cayenne pepper
4 tbsp fresh cilantro/coriander, finely chopped
2 tbsp lemon juice
sea salt to taste

Directions:
1. Heat the oil over a medium heat and add the chopped onion. Sauté until the onions are beginning to brown (about 4-5 minutes) and add the chopped garlic and continue to cook for another 2 minutes.

2. Add the spices (Aleppo or curry, turmeric & cayenne).toss and cook for another minute or until fragrant from all those wonderful spices. Add the drained chickpeas, lemon juice and cilantro. Toss and heat for a couple of minutes.

3. Remove from heat, taste and add some sea salt and extra lemon juice if needed. Allow the chickpeas to cool in a bowl for about 10-15 minutes and transfer to the fridge for another 15-30 minutes before serving.

4. Taste for seasoning and add more cilantro plus whatever seasoning seems missing.

This simple side is great for lunches as well. I particularly like it with Naan Bread and tt’s even better the next day!

Chickpeas & Spinach Spanish Style

Chickpeas & Spinach Spanish Style
From Everyday Easy: Cheap Eats

Printable Recipe

Prep time: 15 minutes
Cooking time: 10 minutes

Serves 4

Ingredients
3 tbsp olive oil
1 thick slice of crusty white bread, torn into small pieces (I left it out for South Beach Diet Phase One – still delicious)
1lb10oz/ 750 g leaf spinach (I used baby spinach that wilts much quicker)
1 can (8.5oz/240g) chickpeas, drained and rinsed
2-3 cloves garlic, minced
1 tsp sweet paprika
1 tsp ground cumin
Salt & pepper to taste
1-2 tbsp sherry vinegar
2 tbsp water

Directions
1. Heat 2 tbsp oil in a heavy bottomed skillet over medium high heat. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towel to drain.

2. Remove any thick stems from the spinach. Wash well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until the spinach is wilted. Drain in a colander and cool. (Ruth’s note: I used a microwave). A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.

3. Add the remaining oil to the skillet, over medium high heat. Add the garlic and cook for a minute or so – just until it becomes fragrant – you do not want it to brown. Add the chopped spinach, and toss. Add the chickpeas, paprika and cumin. Season with salt and pepper. Crumble in the fried bread and toss again.

4. Add the vinegar and 2 tbsp water and cook, stirring often for about 5 minutes or until the chickpeas are hot.

Serve immediately. Great as a side or as one Tapas dish with some full bodied red wine.

Gemelli with Chickpea & Garlic Sauce

Gemelli with Chickpeas & Garlic Sauce
Adapted from Cooking Light , January 2005

Printable Recipe

Prep time: 10 minutes
Cooking time: 10minutes, from the time the water boils

Serves 2-4

Ingredients:
2 tsp olive oil
2 cloves garlic, peeled and crushed
¾ tsp kosher salt
¼ tsp crushed red pepper
1 can (15.5oz/454ml) can chickpeas (garbanzo beans), drained
1 can (14oz/396ml) fat-free, less-sodium chicken broth ( I used home made), next time I’d use 1 ½ cups – sauce too watery
2 cups uncooked gemilli or other short pasta (about 6 ounces)
¼ cup sundried tomatoes (I like mine in oil), coarsely chopped
¼ cup oil cured black olives, pitted & coarsely chopped
Zest of ½ lemon, grated
1-2 tbsp fresh herbs, finely chopped (this time – oregano & parsley)
Juice of half a lemon
3-4 tbsp Parmigiano-Reggiano cheese, shredded or coarsely grated.

Directions:
1. Heat oil in a medium saucepan over medium heat. Add crushed garlic & sauté 1 minute. Don’t let it burn though!. Add salt, pepper, chickpeas, and broth. Stir and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

2. While garlic mixture simmers, cook pasta in boiling water 9 minutes or until al dente. Drain well.

3. Place chickpea mixture in a food processor, and pulse until smooth.

4. In a large serving bowl, place drained pasta, add the sundried tomatoes, olives, fresh herbs, lemon juice and zest. Then add some of the chickpea mixture. I did this adding about ½ cup at a time until you like the consistency. Toss and sprinkle with cheese. Taste for seasoning and Serve immediately.

Chicken & Chickpea Pilaf

Chicken & Chickpea Pilaf
From Everyday Easy: One Pot

Printable Recipe

Prep time: 20 minutes
Cooking time: 35 minutes
Serves 4

Ingredients:
Pinch of saffron threads
2 tbsp vegetable oil
3 boneless, skinless chicken breasts or 6 thighs, cut into small pieces
Kosher salt and freshly ground black pepper
2 tsp ground coriander
1 tsp ground cumin
1 onion, thinly sliced
1 red pepper, seeded and chopped
2 large garlic cloves, peeled & crushed
1 ¼ cups long grain rice
2 ½ cups hot chicken stock
2 bay le3aves
1 can (15oz/420g) chickpeas, rinsed and drained
1/3 cup raisins (Ruth’s note: the book called for golden raisins, but all I had was Thomas – worked fine)
½ cup slivered or sliced almonds, toasted
3 tbsp Italian/flat leaf parsley, chopped

Directions:
1. Crumble saffron threads into a small bowl, add 2 tbsp boiling water and set aside for at least 10 minutes.

2. Meanwhile, heat 1 tbsp of the oil in a large saucepan (I used my Dutch oven) over medium heat. Season the chicken with salt and pepper and sprinkle with coriander and cumin. Toss to coat and cook the chicken in batches, if necessary, stirring frequently for 3-4 minutes. The chicken should be mostly cooked through. Transfer to a plate. Add the remaining oil to the pot and heat. Add the onion, red pepper and garlic and cook for another 5 minutes, or until the onions are translucent and the vegetables are soft, stirring often.

3. Stir in the rice, return the chicken and any juices to the pot and stir in the hot stock, saffron and its liquid, plus the bay leaves. Bring to a boil over high heat. Reduce heat to low and cover. Simmer for 15 minutes. Add the drained chickpeas and raisins. Stir and cook for an additional 5 minutes or until the rice is tender. Remove from heat and let stand, covered for 5 minutes.

4. Transfer to a warm platter and serve hot, sprinkled with almonds and parsley.

Pakistani Chickpea & Rice Pilaf - Chana Pulao

Pakistani Chickpea & Rice Pilaf – Chana Pulao
From Curry Cuisine

Printable Recipe

Rice-soaking time: 1-2 hours
Prep time: 10 minutes
Total Cooking Time: 45-80 minutes

Serves 4-6 (Ruth’s note: I used brown basmati which is why there’s such a time discrepancy and less rice than called for with lots of leftovers – my quantities are in brackets)

Ingredients:
1 ¼ lb/500g basmati rice (I used 1 cup brown long grain rice)
½ cup sunflower oil (I used 2 tbsp grape seed oil)
1 large onion, very thinly sliced
1 tsp fresh gingerroot, thinly sliced and slivered
3 cinnamon sticks (I used only 2 since I used much less rice)
1 tsp black peppercorns
1 tsp cumin seeds
3 cardamom pods (I used 2)
Salt to taste
4oz/115g dried chickpeas, soaked overnight & cooked until tender or (my choice) 1 tin (14oz/400g) chickpeas, drained
Fried Brown Onion Garnish: (for my smaller dish, I just set some of the fried onion slices from the recipe aside for garnish)
2 tbsp sunflower oil
1 large onion, thinly sliced

Directions:
Rice soaking:
Thoroughly wash rice in cold running water. Soak in a bowl with enough water to cover for at least one hour. Drain.
Pilao
1. Heat the oil over medium high heat, in a medium to large saucepan, add the onions and fry until golden brown. ( I set some aside for garnish) Add the ginger, spices and salt to taste stir for a minute or until you can smell the wonderful aromas. Add 3 cups of water (I only added 2 cups because I only used 1 cup of rice) and bring to a boil. Add the soaked, drained rice, chickpeas and cover the pot. Reduce heat to low and simmer for about 15 minutes (the rice should be 90 per cent cooked – brown rice takes a little longer).

2. Dampen a clean, thick dishtowel with water. Remove the lid from the saucepan. Cover with cloth and put the lid back on tightly. Set the heat to very low. Cook for 25-30 minutes. (If you’re using brown rice, it might need a little more time).

I served it with Pakistani Lamb & Tomato Curry.