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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this on splendid table from Lynne's Sunday Suppers, March 2000 ,I loved this dish! Hope you do also. Its filling, different, and tastes great! Next time I make it, I think I might add some celery, and another can of Chick peas. Splendid Table has a winner in this one. Ingredients:
2 medium onions or 2 large onions |
1/3 cup fresh parsley leaves, tightly-packed |
1 (15 ounce) can chickpeas, rinsed and drained extra-virgin olive oil |
3 large garlic cloves, minced |
1/2 cup fresh basil leaf, tightly-packed |
dried thyme leaves |
ground allspice |
ground cumin |
coriander |
1 pinch hot red pepper flakes |
1/2 cup dry white wine |
2 (28 ounce) cans whole tomatoes |
6 -8 cups vegetables or 6 -8 cups chicken broth |
Directions:
1. Mince together the onions and parsley. Lightly film the bottom of a 6 to 8-quart pot with olive oil. Set over medium high heat, stir in the onion mixture, chickpeas, some salt and pepper, and saute until the onions are golden.
2. 2. Blend in the garlic, herbs and spices. Stir for about a minute or until fragrant. Add the wine and cook down to almost nothing. Cook in the tomatoes at a simmer for about 10 minutes or until thick.
3. 3. Add broth, bring to a gentle simmer, partially cover and cook 20 to 30 minutes. Soup should be thick, but not a stew. Season to taste and serve hot.
4. Hint: altho I didn't worry about this, it was in Splendid Table's recipe, so I won't change it - here it is:.
5. Cook to Cook: Put the canned tomatoes in a big bowl and ask the children to crush them with their hands - messy, but great fun. I don't like canned crushed tomatoes, because they often contain low-quality tomato paste that can give dishes an unpleasant metallic taste.
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