The Olive and the Caper: Adventures in Greek Cooking
Chickpea Soup with Garlic, Sage and Tarragon
Page 162
Cuisine: Greek | Course Type: Soups and Stews
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kateq from annapolis, md
Okay--so I didn't peel the chickpeas...otherwise, I did as I was told. sort of. So far in cooking form this book, with every recipe containing olive oil, I use much less. And I made my chickpeas in my crock pot. When I finished making the soup, I used the immersion blender to puree the soup, skins and all. I also used, per her suggestion, other fresh herbs as I had no fresh tarragon. At first taste, I was unimpressed with this soup. Then, because plans changed, I packed the soup into a couple of containers and froze it. The other day I defrosted the soup and reheated it and what a happy surprise! It was delicious, much more flavorful and complex than one would think, given the simplicity of the ingredients and preparation. And the texture was lovely. I look forward to trying it garnished with fresh tarragon (if spring ever comes...)
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