2 medium onions; or large
\n1\/3 cup parlsley leaves; tightly-packed
\nextra-virgin olive oil
\n1 can (14 oz) chickpeas; rinsed and drained
\n3 large cloves garlic; minced
\n\u00bd cup basil leaves; tightly-packed
\n\u00bd -1 tsp thyme; dried
\n\u00bd tsp allspice
\n\u00bd tsp cumin; ground
\n\u00bd -1 tsp corriander; ground
\n1 pinch red pepper flakes
\n\u00bd cup dry white wine
\n2 can (28 oz) whole tomatoes
\n6-8 cups stock; vegetable<\/p>\n
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\u00a0until the onions are golden.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Serves 4 to 6 with leftovers<\/p>\n
An old southern recipe inspired this meal-in-a-bowl that invites improvisation. Change the seasonings or finish it off with dollops of yogurt or shredded cheese.<\/p>\n
Cook to Cook: Use good quality canned whole tomatoes packed in juice, not puree (one exception is Red Pack brand’s, which are excellent). Reliable brands are Muir Glen, Hunt’s and Contadina.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 medium onions; or large 1\/3 cup parlsley leaves; tightly-packed extra-virgin olive oil 1 can (14 oz) chickpeas; rinsed and drained 3 large cloves garlic; minced \u00bd cup basil leaves; tightly-packed \u00bd -1 tsp thyme; dried \u00bd tsp allspice \u00bd … Continue reading