zaterdag 21 januari 2012

Chickpea watercress soup – kikkererwt-waterkerssoep (GF-DF-SF-V)


As promised here is the recipe for the chickpea watercress soup. As always you can be creative and replace or add ingredients. I bought the watercress on the market, because it looked so fresh, I don't know if it's the time to grow watercress. You can use spinach or other soft green winter leaves like winter purslane.


Chickpea watercress soup(4 bowls)
1 onion, chopped
1 clove of garlic, chopped fine
1 medium carrot, in small cubes
2 stalks of celery, in small cubes
10 stalks of flat parsley, chopped up whole
1 tbsp paprika powder
2-3 tbsp olive oil
1 l vegetable broth or boiling water with salt
1 bay leaf with 2 cloves stuck in
200g cooked chickpeas or 1 can
1 bunch of watercress
pepper and salt for seasoning

Fry the onion in olive oil with a pinch of salt and add garlic after 5 minutes, fry another 3 minutes very softly. Add carrot, celery, parsley and paprika and give it a good stir. Let it fry for another 5 minutes and then add the hot stock or boiling water. Add bay leaf and chickpeas, bring to the boil and let it cook softly for about 20 minutes. You can choose to mash the soup or puree it a bit. I like it when there are still some bits and pieces in it. Wash and chop up roughly the watercress. Taste the soup first and add freshly ground pepper and salt if necessary . Before serving add the chopped watercress and stir it through. Serve at once.


Kikkererwt-waterkerssoep (4 kommen)

1 ui, gehakt
1 teen knoflook, fijngehakt
1 middelgrote wortel, in blokjes
2 bleekselder stengels, in blokjes
10 takjes platte peterselie, in hun geheel gehakt
1 el paprikapoeder
2-3 el olijfolie
1 l groentebouillon, of kokend water met zout
1 laurierblad met 2 kruidnagels erin gestoken
200g gekookte kikkererwten of 1 blikje
1 bosje waterkers
peper en zout naar smaak

Bak de ui heel zacht in de olijfolie, na 5 minuten voeg je de knoflook toe en bakt deze nog 3 minuten mee. Voeg dan wortel, bleekselderij, peterselie en paprikapoeder toe en roer alles goed door elkaar. Bak het geheel nog 5 minuten en voeg dan de warme bouillon of kokend water met zout toe. Laat 20 minuten zachtjes koken. Je kunt ervoor kiezen de soep glad te pureren of een beetje. Ik houd ervan om wat hele stukjes groente te proeven. Was de waterkers en hak grof. Proef nu eerst de soep en voeg naar smaak versgemalen peper en zout toe. Voor het serveren roer je de waterkers er goed door en serveer meteen.

1 opmerking:

Sophie zei

What an appetizing & good for you soup this surely is! I love cooked chickpeas in a lovely soup! Yum!