We're going to make a chick pea soup
with two cans of chickpeas,
a little canned tomato product of any sort,
and the stuff we always have on hand
like carrots, celery, onion, dry or fresh herbs,
up to you
and just as a crunchy topper,
I'm going to use some crispy kale.
We just curl our hand like a cat
and stem it and then you spray it
with a little non aerosol olive oil.
I like salt and pepper.
My husband likes salt and pepper.
So I'm going to do salt and pepper.
Do whatever you like.
The oven is at 450 degrees.
One rack above center
and you just throw it in there until it's well, crispy.
It's practically free.
I have a soup pot just getting hot.
I can see the oil is just starting to move a bit.
I have carrots, celery, onion, crushed garlic, and rosemary.
For the carrots, a julienne.
Okay, and then you turn it the opposite direction
and just run your knife through.
All I did with the garlic is bash it up.
It was already prepped out in the fridge.
The onion, all you do is slice it one way
and then turn it sideways and slice it the other way.
I cut the celery into like shapes and sizes
just like the carrot, thin sticks,
but I don't throw away the greens.
They're delicious, nutritious, and full of flavor.
So carrots, celery, onion, crushed garlic, and a bay leaf.
Thyme, sage, and rosemary
would all be fantastic in this soup.
I'm using rosemary today,
but let's get the soup going
because the oil
(pan sizzling)
is hot and ready.
This is not super fancy green olive oil.
This is cooking grade olive oil,
or you can use canola oil
and we're adding a liberal amount of salt.
It's gonna be fine.
It's gonna sweat and do what it's supposed to do.
We're going to use a little bit of ground cumin.
Cumin adds a smokey flavor without adding heat.
That's the point of cumin.
It's very sexy and earthy.
We do like spice in my family.
So this is optional.
You can use a little red pepper flake.
Now that's optional.
That's just if you want it a little on the spicy side, okay.
I'm going to use about the same amount of fennel pollen.
Okay. Look at our crispy kale, guys.
Our vegetables are nice and sweaty.
Okay. Now we're going to add two cans of chickpeas,
a little, a small or a large
depends on how red you want the soup
and how tomatoey you want it.
I like to do a mix of vegetable and chicken
and you want about six cups of stock total.
We're going to let that just come back up to a boil.
Okay, so the soup's been bubbling away a bit.
Now we're ready to puree it
and you're trying to get this really smooth.
So good.
We're going to make our bruschetta,
which just means charred bread.
So we're gonna char the bread,
rub it with garlic, drizzle it with oil.
We are going to rub tomato into the bread
to go with our soup,
but I'm gonna char it under the broiler.
Okay guys.
So there's the charred bread
and we're going to rub the hot bread
with a little cut garlic.
Good olive oil, nice fruity olive oil
and then we're going to take some cut tomato
and smoosh the tomato into the bread.
Oh, oh, oh, oh, oh, oh.
Oh, that's delicious.
A little bit of flaky sea salt,
our beautiful chickpea tomato soup,
top it with your crispy kale,
and serve it with your bread for mopping.
(gentle chimes)