ESSENTIAL: Chickpea And Rosemary Passata

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* Exported from MasterCook *

 

Chickpea And Rosemary Passata

 

Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 192

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large rosemary sprigs

1 cup Light Basic Vegetable Broth

(see separate recipe)

3 cups freshly cooked chickpeas

(do not use canned for this recipe)

Salt and freshly ground black pepper -- to taste

 

Serves 4

 

TOTAL TIME: 40 minutes not including time to make the broth or the chickpeas

TIME TO PREPARE: 10 minutes

COOKING TIME: 30 minutes

Do AHEAD: you can cook the chickpeas up to 1 week in advance. Wrap and

refrigerate until ready to use. You can make the vegetable broth up to 6

months in advance, keeping; it frozen until ready to use. While reheating,

stir and dilute with additional vegetable broth before serving.

REFRIGERATION/FREEZING: refrigerate up to 3 days. Freeze up to 6 months.

 

An eloquent case for simplicity. This soup, though spare, is substantial

and delicious. Place the rosemary and broth in a saucepan and heat over

medium-high heat. Simmer gently for 15 minutes. Turn off the heat and let

the rosemary steep for 15 minutes more.

 

Add the chickpeas and puree with an immersion blender or in a food

processor. If using a food processor, transfer the soup back to the

saucepan. Season with salt and pepper. Heat over medium heat before

serving, stirring often.

 

Per serving: calories 207, protein 11 g Carbohydrate 34.7 g, fat 3.4 g,

cholesterol 0 mg, sodium 94 mg, 15% calories from fat outstanding source of

folacin. Very good source of iron. Good source of vitamin B1, zinc

 

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