Creamy Tomato Soup With Roasted Chickpea Croutons
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For the Chickpea Croutons
  1. 1 (15-ounce/425-g) can chickpeas, drained and rinsed
  2. 1 teaspoon olive oil
  3. 1/2 teaspoon dried oregano
  4. 1/8 teaspoon cayenne pepper
  5. 1 teaspoon garlic powder
  6. 3/4 teaspoon fine-grain sea salt
For the Tomato Soup
  1. 1 tablespoon extra-virgin olive oil
  2. 1 small to medium yellow onion, diced
  3. 2 large cloves garlic, minced
  4. 1/2 cup raw cashews, soaked
  5. 2 cups vegetable broth
  6. 1 (28-ounce/793-g) can whole peeled tomatoes, with their juices
  7. 1 teaspoon dried oregano
  8. 3/4 to 1 teaspoon fine-grain sea salt
  9. 1/2 teaspoon black pepper
  10. 1/4 to 1/2 teaspoon dried thyme
Instructions
  1. Make the Chickpea Croutons: Preheat the over to 425 degrees F (220 degrees C). Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes.
  2. Transfer the chickpeas to a large bowl and stir in the oregano, cayenne, garlic powder, onion powder, and salt. Line the baking sheet with parchment paper and then spread the chickpeas in an even layer on the baking sheet.
  3. Bake for 15 minutes. Give the pan a shake from side to side and cook for 15 to 20 minutes more, watching closely, until the chickpeas are lightly charred and golden.
  4. Make the Tomato Soup: In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and saute for 5 to 6 minutes, or until the onion is translucent.
  5. In a blender, combine the soaked cashews and the broth and blend on high speed until creamy and smooth. Add the garlic-onion mixture, tomatoes and their juices and blend on high until smooth.
  6. Pour the tomato mixture into the saucepan in which you cooked the onions and set the pan over medium-high heat. Bring the mixture to a simmer, then stir in the oregano, salt, pepper, and thyme, all to taste. Cook for 15 to 20minutes, until the flavors have developed.
  7. Ladle the soup into bowls and top each with the Chickpea Croutons.
  8. Enjoy! ;)
Petra Kavšek The Foodie http://www.petrakavsek.com/
Kremna paradižnikova juha s hrustljavo čičeriko
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Ingredients
  1. ZA HRUSTLJAVO ČIČERIKO
  2. 425g kuhane čičerike
  3. 1 čajna žlička oljčnega olja
  4. 1/2 čajne žličke posušenega origana
  5. 1/8 žličke kajenskega popra
  6. 1 žlička česna v prahu
  7. 3/4 čajne žličke fino zrna morske soli
  8. ZA PARADIŽNIKOVO JUHO
  9. 1 žlica ekstra deviškega oljčnega olja
  10. 1 mala do srednje rumena čebula, narezana na kocke
  11. 2 velika stroka strtega česna
  12. 1/2 skodelice namočenih indijskih oreščkov
  13. 1-2 skodelici zelenjavne juhe
  14. 700 g pretlačenega paradižnika ali olupljenega paradižnika iz konzerve
  15. 1 žlička posušenega origana
  16. 3/4 do 1 žličke morske soli
  17. 1/2 čajne žličke črnega popra
  18. 1/4 do 1/2 žličke posušenega timijana
Instructions
  1. HRUSTLJAVA ČIČERIKA: čičeriko iz pločevinke stresemo na cedilo in dobro speremo pod tekočo vodo. Oprano čičeriko odcedimo in stresemo na papirnate brisačke. Pečico segrejemo na 220 stopinj Celzija.
  2. Osušeno čičeriko stresemo v veliko skledo. Dodamo olje, začimbe in sol. Sestavine v skledi z žico (ali čistimi rokami) dobro premešamo, da se vsa zrna enakomerno začinijo. Nizek pekač obložimo s papirjem za peko in po njem v eni plasti razporedimo začinjeno čičeriko.
  3. Pečemo v ogreti pečici 25 do 35 minut oziroma toliko časa, da postanejo zrna lepo hrustljava. Pekač med peko nekajkrat vzamemo iz pečice in dobro potresemo, da se zrna enakomerno zapečejo.
  4. PARADIŽNIKOVA JUHA: Paradižnik narežemo in zmiksamo v gladko kašo, skupaj z oreščki in začimbami.
  5. Olje segrejemo in na njem podušimo čebulo, da postekleni, nato pa dodamo stisnjen česen in premešamo. Ko zadiši, v posodo vlijemo paradižnikovo kašo in 1 skodelico zelenjavne juhe.
  6. Ogenj povečamo, da juha zavre, nato pa zmanjšamo in pokrito kuhamo dobrih 20 minut, da nekaj tekočine izpari. Glede na želeno gostoto dodamo presotanek zelenjavne juhe.
  7. Juho ponovno zmiksamo do gladke, žametne teksture. Tik preden postrežemo, juho potresemo s pečeno čičeriko.
Petra Kavšek The Foodie http://www.petrakavsek.com/