A cozy weeknight Spiced Chickpea Soup

January 13, 2015

Spiced Chickpea Soup from The Ultimate Blender Cookbook | One Hungry Mama

I know this woman. Her name is Rebecca and she is kind, funny, and generous. Like invite-you-to-her-house-the-first-time-she-meets-you generous.

Then there’s me. I’m a pretty open person. Like take-you-up-on-your-invitation-to-spend-the-weekend-at-your-house-the-first-time-I-meet-you kind of open. What can I say: I’m always up for getting to know new, kind, funny, generous people.

I loved Rebecca the first minute I met her and my family and I really did spend a weekend at her house. It was the second time that we met. We had the best time and I learned that, among all of the other wonderful qualities Rebecca possesses, she’s an mind-blowingly great hostess. Her home is cozy and inviting, her family is just as great as she is, and her cooking is superb. So it’s no surprise that Rebecca’s second cookbook, The Ultimate Blender Cookbook, is superb, too.

Before you go assuming that a blender cookbook must be filled with only soups and smoothies and can’t possibly be for you and your family, allow me to stop you and explain what this book really is.

It really is inventive, practical, and full of delicious food of the caliber that I was lucky enough to enjoy in Rebecca’s own home.
It really is a resource for easy family recipes that anyone can cook.
It really is a revelation.

People: we’re talking about a book packed with super tasty, healthy family recipes that come together in one easy-to-clean kitchen tool that works by flicking a switch and dialing a knob. I am not using the word “easy” lightly here. This is a must-have family cookbook.

I can’t wait to make my way through The Ultimate Blender Cookbook, but had to share it as soon as I made this delectable Spicy Chickpea Soup (which, by the way, is more spiced than spicy; my picky, spicy-averse 5-year-old at his whole bowl). We devoured this soup and my boys have already requested that it be a regular winter meal. It’s amazing how much flavor it packs given how few ingredients it contains. Paired with salad and crusty bread, this soup made a satisfying Sunday night meal. And Tuesday night dinner, too. (One batch was enough for two meals in my house, which is meal planning perfection.)

Okay, but you probably expected soup from a blender cookbook, right? You’re thinking: Of course she started with that. Let me share with you a few other recipes from this book that are on deck in my kitchen: Lemon Tarragon Chicken, Pork Burger Sliders with Tangy BBQ Sauce, super easy to make Caribbean Shrimp Fritters, Tempting Banana Coconut Loaf, Chia Seed Pancakes (three cheers for batter made in one step in a blender!), and Two-Bite Raspberry Financiers. There’s more, but you get the picture.

I told you: Rebecca is no joke. (You can see this for yourself at her blog Sweet Home.) It’s not quite like spending a cozy winter weekend at her house (feasting on homemade Indian food, eating pancakes, sledding, warming up with thick, homemade hot cocoa, and snuggling by a fire), but this book will allow you to enjoy her pitch perfect cooking. And with minimal work on your part, to boot. I promise you the price of purchase is worth it.

To my friend Rebecca: Congrats on another amazing title. Your effortless style and impeccable palate never cease to amaze me. Get to it and start writing another cookbook. We need more from you!

The Ultimate Blender Cookbook by Rebecca Miller Ffrench | One Hungry Mama

The Ultimate Blender Cookbook

Spicy Chickpea Soup
From The Ultimate Blender Cookbook by Rebecca Miller Ffrench
Serves 6
(OHM note: Can be shared with kids 6+ mos)*

3 tablespoons extra-virgin olive oil
2 cloves garlic, finely diced
1 large onion, peeled and cut into medium dice
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1 (28-ounce) can diced fire-roasted tomatoes, such as Muir Glen
2 (15-ounce) cans chickpeas, rinsed and drained
4 cups chicken broth
Salt and freshly ground pepper to taste
1/4 cup flat-leaf parsley, finely chopped, for garnish (Note: we loved this with cilantro instead)
Lemon zest, for garnish

1. Heat the oil over medium heat in a large soup pot or Dutch oven. Saute the garlic and onion for 8 to 10 minutes or until softened. Add the spices and seasonings and sauté for another 2 minutes.

2. Add the tomatoes, chickpeas, and broth. Simmer for 5 minutes.

3. Using a ladel, spoon half the soup into the bender jar and process for 45 seconds on medium. Pour the pureed soup back into the pot and stir together. Add salt and pepper to taste. Heat through and serve with chopped parsley and lemon zest for garnish.

* OHM note: Don’t worry about this soup being too spicy for your little one. It’s wonderfully vibrant without any heat. If sharing with a very beginner eater, pull their portion from the blender before adding the blended half of the soup back to the pot. Otherwise, if your little is already safely managing whole chickpeas, ladle their portion straight from the pot.

6 Responses

  1. Diana says:

    Thanks for great recipe. With spice is better.

  2. I love the mixture of saffron and extra virgin olive oil and of course the chickpeas which is a delight, thanks for the recipe

  3. bruna says:

    Very good gave to hunger seeing this delight

  4. Diego says:

    Thanks for great recipe. I love the mixture of saffron and extra virgin olive oil and of course the chickpeas which is a delight.

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