Every culture has its comfort food, usually derived from affordable, easy-to-find, palatable ingredients. Sometimes I see these simple meals labeled as 'peasant food', which I think is such an endearing term. I always picture a woman in a field, under sepia tones, white kerchief on her head, basket of potatoes under her arm. This is probably because most peasant food seems to come from Italy, where they have simplified and refined combinations of vegetables & starches over 2000 years and very tough conditions. But oh, to be an Italian peasant, enjoying this simple food night after night!
This whole concept has really hit home lately after reading about the ammonia and other disturbing factors going into the production of ground beef for hamburgers... I don't mean to use this blog as my soapbox, but I find our society's notion of 'cheap food' very disturbing. I drove past Burger King the other day and they had a double cheeseburger advertised for $1... how is this possible? And why has this exceedingly low price become an expectation for most consumers? And why are they even bothering to charge? Shouldn't it just be free?
Anyway, part of why I'm here is to share simple, one dish meals with affordable ingredients and help build a knowledge base for folks who are just learning to cook. It's so rewarding, and so much better for our society in the long run.
But back to the food...
The chickpea is one legume I fall back on a lot, and I have an arsenal of recipes that celebrate its versatility. Most are stews or soups, since the chickpea gives a hearty flavor and resistant bite to a dish that is otherwise a bit soggy. I usually cook them in Indian or Italian styles, but have also used them in some more ephemeral recipes such as Tangy Chickpea Soup with Olives & Anise. And of course, the Spaniards give lots of opportunity for the chickpea to shine alongside chorizo, spinach, or golden raisins.
This recipe is one that I came up with, much in peasant form, which rummaging through the barren pantry the week before New Year's. Unfortunately I didn't take a photo; it was prepared, ladled into bowls, and promptly eaten - yes, it's that good! It also saves very well, and could make an excellent lunch to take with you to work (just don't forget the parmesan reggiano). It is wonderfully simple and so delicious!
Tomato Soup with Chickpeas & Orzo
1 28 oz can tomatoes, whole, peeled
2 leeks, green parts trimmed off, washed & sliced thin
2 cloves of garlic, minced
7 fresh sage leaves, chopped
1 cup water
1 tsp salt
1 can 14 oz chickpeas, rinsed
1/4 cup whole wheat orzo
1/3 cup chopped fresh parsley
parmesan reggiano for serving
1. Start by pureeing the tomatoes in a blender, and set aside. In a medium saucepan, combine leeks, garlic and sage and saute gently until the leeks soften considerably, about 8-10 minutes. Add in the tomatoes, water & salt, and simmer until tomatoes begin to release their oils, about 10 minutes.
2. In a separate pot, boil water for the orzo, and cook for 10 minutes or according to package instructions.
3. Add chickpeas & orzo to soup and let simmer for about 5 minutes. For the final step, add parsley and stir to combine. Serve soup with a generous helping of parm. reg. & enjoy!
Mmm, I am a big fan of chickpeas and I use them most of the time. I wonder if you've noticed though, a difference in taste between canned chickpeas and dried chickpeas? I find the dried chickpeas to have a creamier texture than the canned, which can sometimes be grainy. Is that just me?
Hi there! You're probably right about the creamier texture, though I almost never start from scratch with dried chickpeas. They take quite a while, right? In my experience, I get too impatient and take them off the burner before they're done, resulting in an EVEN more gritty taste than the canned variety. I think I've grown accustomed to that canned texture and design the recipes around it :)