Chickpea Soup | Christine Cushing

[Music] hi I'm Christine Cushing and welcome to another helping of my favorite foods special quarantine kitchen edition the kitchen has always been my happy place and now is gonna be no exception so I wanted to inspire you with some feel-good simple recipes that are going to make the most of things you already have in your pantry or that you can easily get because let's face it we're all in this together and we want to do some cooking so let's go right now I want to take you to a little chickpea soup with a bit of a Greek Flair let's go so first thing that I want to just explain about this recipe it's going to be super easy this is about literally taking everything and putting it in a pot so I want to encourage you at this moment to use everything you have and really try to waste the least amount so I'm doing a simple mirepoix here but when I say mirepoix celery carrots onions you don't have onions put in leeks you don't have leeks shallots green onions just really kind of use up what you have don't make it specific that it has to be these ingredients so in the pot let's go with a little extra virgin olive oil shall we now when the Greeks ate a little extra virgin olive oil it's like when French people say a little butter it's generally a mess Oh olive oil but that's not that much maybe a couple of tablespoons so I literally put in on my mirepoix at the same time gonna go in with onions celery carrots and lots of garlic a little stir I'm just gonna let that sweat off for a couple of minutes classically when this dish is made this is really a classic Greek chickpea soup so when they make this normally they'll just throw everything in the pot at once and basically simmer it for an hour and it's good to go I'm giving you a few extra tips check out these chickpeas so I like using dry chickpeas and I soaked them these can be soaked overnight four or five hours and if you're in haste if you're just really rushing and you gotta make some chickpeas out of dry chickpeas a little trick I have is you take the dried chickpeas put them in a pot dry put bring them up to a boil for two minutes so you simmer them two minutes turn it off and just let them sit in that hot water for an hour and that's in lieu of soaking so there's a little tip for you already it smells like grease there's garlic [Music] gotta love that so I just want to render a little bit of flavor out of this and tell you why did I want to do chick peas chickpeas are so nutritious and really they do make you feel great because you feel nourished when you're eating chickpeas good in protein got a lot of minerals vitamins they're very very nutritious and the thing with this recipe is I'm actually not going to use any broth at all I'm just gonna use water because the chickpeas have enough flavor with the addition of my extra goodies so let's see what's happening here just a couple of minutes to sweat this out I'm going to add just a little bit of seasoning to that as well again here I say going what you have don't really be too worried about exactly this this is some Greek oregano which is a must in my kitchen so I'm going to put in a good little handful that I have some beautiful toasted cumin that's gonna go in that's not a hot also really gonna give it a nuttiness a real earthy note couple of bay leaves for good luck lemon zests because we are in Greece you know what that means everything has money makes us feel good it does any recipe that you make that has a Greek kind of feeling once you taste it what do you say need some lemon you always pay back but there is lamb chops whether it's soup whether it's chicken potatoes I can go on and on so I just want to take the zest here this is something I do often I'm gonna give that really beautiful citronella I don't want to go to the bottom of a pit which is bitter already so fantastic and as I said before you can do this all at once so chickpeas are gonna go in water covering with the water and for something a little extra for a little extra zip we could go in with some chili flakes why not I said feel good we're in this together we want to put some heat in there and some salt cleaning as we go I do do that not all the time but I do do that let's be honest I do do that a little bit of cracked black pepper and all I'm gonna do with this is cover this and bring it to a simmer and this is gonna simmer for 45 minutes to 1 hour then I'm gonna taste remember I said I got my little lemon here and guess what because we're shooting this one live I have what we call a finished one after about 45 minutes it's a little bit hot that's what that baby looks like and let me just give you a little ladle in there and see what's happening look at that if that doesn't say feel-good hearty nutritious way inexpensive did I mention that and that's the beauty of using the dried beans no matter it's just me don't worry nobody else so imagine I don't know if we've talked about this before but I did many years ago a live cooking show and things were flying around a lot I love it that's just the way it goes so this is great let me do a little tasting to adjust my salt level and again you can use any kind of bean here if you don't have chickpea you can use other kind of beans you can add spinach to this you can do whatever you like oh that's so good it already feels nourishing needs a little bit of salt and the thing about the lemon here's what the lemon does in addition to that were obsessed with lemon acidity in a dish really wakes up the other flavor so I'm gonna just add a little bit to there just to kick it up a bit stirring this like that and we have ourselves a finished beautiful dish now I'm gonna do one last thing so I'm gonna plate some up for you to see look at how this looks gorgeous in Greece this would be really a main course we would eat this with a little bit of crusty bread maybe some feta cheese salad but that is all because these chickpeas are beautiful and hearty oh that smells so fantastic already that I'm gonna do one last thing just grab a little because we are going green I always keep some fresh herbs in my freezer chopped up so let me just do a little doo-doo-doo not only flavor it's gonna give it beautiful color but the fresh dill is a gorgeous addition to this and Greeks often use fresh dill in soups oh right away right away it smells like you're in Greece lemon and dill for sure you're there last thing I'm going to do here is just give it a little drizzle of good quality olive oil just like that on top come on saying goodbye to this see ya how easy was that right now I want to taste this for you and really just let you know that the olive oil on top like that it's almost acting like a chopped fresh herb the fresh good quality extra virgin olive oil has those grassy notes like fresh herbs so when you add it at the end you really it comes up wafting who wants to taste it I do like I always do who else is gonna taste it okay perfection just the right of salt just a little bit of Tang at the end this is such a hearty feel good simple dish very rustic very inexpensive and easy to make thank you for joining me in the quarantine kitchen be well be safe be strong we're cooking we're still having fun that's all that matters we're in this together I'm gonna see you next time please subscribe let me know what's happening what's going on in your kitchen tell me what you want me to cook I'm there for see ya

Channel: MyFavouriteFoods ChristineCushing

Views: 36,649

Keywords: Christine Cushing, Chickpea Soup | Christine Cushing, MyFavouriteFoods, food network, chickpea soup, garlic, chickpeas, Sunday night dinner, wallofchefs, comfort food recipes, family recipes, homemade soup, chicken stock, quarantine, quarantinekitchen, christinesquarantinekitchen, stayhome, chickpeasoup, chickpeasrecipe, foodnetworkcanada, carrots, onion, oliveoil, cookwithme, soup recipe

Id: JczNFHVPGQ4

Length: 11min 37sec (697 seconds)

Published: Sun Mar 29 2020