Seven soups every Saturday: chickpea soup recipes
Did you know that chickpeas are said to be named after a wart on the Emperor Cicero's nose? Believe me, chickpeas (also called garbanzos or ceci or chana), blended into soup or left whole, taste nothing like warts at all (not that I know how a wart tastes!). They're delicious, nutritious, and add a nutty and somewhat musky flavor and heft to soups from Italy to India to Africa. For most recipes, start with canned chickpeas, drained and rinsed; it's a real time saver.
Seven chickpea soup recipes caught my eye this week:
African tomato and peanut soup with sweet potato and chickpeas, from Cookin' Canuck
Chickpea, ginger and coriander soup, from Pinch My Salt
Spicy black bean and chickpea soup, from Local Kitchen
Revithia (Greek chickpea soup with lemon and olive oil), from Kalyn's Kitchen
Tunisian chickpea soup, from The Well-Seasoned Cook
Cabbage, chickpea and chorizo soup, from 80 Breakfasts
Spicy Tuscan kale and chickpea soup, from Hobson's Choice
Find more delicious chickpea soup recipes with Food Blog Search. Come back
every Saturday for seven soup recipes to enjoy any day of the week.
----------
Today's seven soup bowls come from the Long Island, New York, collection of T.W. of Culinary Types, who writes: "My Mount Vernon soup bowls are decorated with an image of the home of George Washington. They are part of the 'Liberty Blue' collection of Staffordshire that was released in 1976 to mark the American Bicentennial. I am a great admirer of George Washington, and have visited his home at Mount Vernon, as well as various battlefields, places that proclaim 'George Washington Slept Here,' military headquarters in Newburgh, NY, Valley Forge and Harlem, The Delaware River Crossing, and Fraunces Tavern in New York City where General Washington said farewell to the troops. Every time I use these soup bowls, I am reminded of George Washington's personal commitment to honor, dignity and freedom."
If you'd like to share photos of seven soup bowls from your kitchen -- or from a friend's house, or your parents' attic, or an antique shop, or a housewares store, or a school or restaurant -- I'd love to share those photos on Saturdays.Here are the ground rules: send one photo, of seven soup bowls. The bowls must all be able to be used for eating soup (no mixing bowls or troughs, please). Send the largest file your camera will allow; I'll size it to fit. Make sure the photo is in focus (very important). Tell me whose bowls are in the photo, or where you took the picture. If you're a blogger, I'll link to your blog.
That's it. One photo, seven soup bowls. Email to lydia AT ninecooks DOT com.
I love chickpea soup, and I love TW's blue soup bowls too!
Now if only I had a dining room like the one at Mount Vernon to serve soup. Maybe someday ...
I find chickpea soups so comforting and satisfying. Rich in protein and fiber, they are incredibly healthy. The ginger and coriander version sounds wonderful!
Cruizin' for soup! I made the one from 80 Breakfasts, with more vegetables and red cabbage. Intense and delicious -- great pick, Lydia.