The Soup Kitchen recipes and photos by Dan Clapson
Hearty Chickpea and Chicken Soup Serves 5-6 Total cook time: 45 min I start refining my hearty soup skills once autumn rears its ugly head. Well, I don’t actually mean ugly, I really do like fall, the changing of the leaves, being able to wear knits again, pumpkin bowling, all of those things are great. It’s just that I’m always sad to watch the warm weather slip away, and with it, my tan. But, I digress...this soup embodies fall. It is meant to warm you up on a chilly evening. This soup can be served pureed or left chunky. I prefer somewhere in the middle, pureeing half, leaving it a bit chunky! I love eggplant and cook with it often. For any eggplant haters out there, this soup will help convert you, I promise. I wouldn’t lie to you would I?
What you’ll need... 2 yellow onions, chopped 3 cloves garlic, minced 1 eggplant, 1 cm cubed 2 13.5oz cans chick peas, drained (reserve liquid of one can) 5 mL (1 tsp) masala tandoori powder 5 mL (1 tsp) garam masala powder 5 mL (1 tsp) yellow curry powder 480 mL (2 cups) cooked chicken meat, roughly chopped 1 12.5oz can diced tomatoes 1.25 L (5 cups) chicken broth 15 mL (1 Tbs) red wine vinegar 15 mL (1 Tbs) lemon juice To taste salt and pepper olive oil
1. Start things off by tossing the onion and garlic in a medium-sized pot. Drizzle with some olive oil, and cook down on medium-high heat until the onions become translucent, about 5 minutes. 2. Add in the eggplant and chickpeas, as well as the masala tandoori, garam masala, and curry powder. Stir mixture until the spices have evenly coated the vegetables. Continue to cook for 8-10 minutes, stirring occasionally, until the eggplant pieces start to soften. 3. Now place all remaining ingredients into the pot, including the reserved chickpea liquid. Once the pot comes to a boil, reduce to low heat and simmer on the stove for at least 30 minutes. Season generously with salt and pepper, purée if you wish, but above all else, enjoy! Best served with warm bread...naan if you’ve got it!
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CU L I N A I R E M A G A Z I NE.CA ● OCTOBER 2 0 1 2