original recipe via theppk.com
Grocery list items:
celery
carrots
1 can chickpeas
1 can cannellini beans
dashi (miso broth base)
dandelion greens
avocado (optional)
Dandelion greens might be a bit of an acquired taste. I had them for the first time, and discovered I like them, but they are pretty bitter. When I saw them in the store though, they looked so green and crisp and inviting, I just had to try them! This recipe can substitute any other dark green veggie, although I recommend something hearty, to keep the texture. Also - I used dashi (miso) as the base for this soup. You could use any kind of stock or bouillon instead, that's just what I had on hand.
Chickpea Soup with Dandelion Greens
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
dried rosemary
thyme (I used fresh but dry is great)
Salt
Pepper
4 stalks celery, chopped
10 baby carrots, chopped
3/4 cup brown rice
5 cups water
2 tsp dashi
1 can chickpeas
1 can cannellini beans
1 cup dandelion greens, torn, stems removed, rinsed well
3/4 cup almond milk (unsweetened)
1/2 avocado, sliced thin
To start, sautee the onions and garlic in the olive oil. When they begin to get a little soft, add the salt, pepper, rosemary, and thyme. Continue to cook a little longer, then add the celery and carrots. Stir well, then add the water, dashi, and rice. Cover and bring to a boil, stir, and reduce to a simmer. Rinse the beans in a colander, then add them to the pot as well. Cook for 15- 20 min, or until the rice is done. Stir in the almond milk and greens, and continue to cook until the dandelion greens are wilted a bit. Add water if the soup seems too thick. Serve topped with slices of avocado. Healthy and filling, and delicious!
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