rosemary goodness - just a touch of spice and warmth as the days turn colder...

with nothing left in my fridge (save 10 lbs of carrots) and a pantry running bare, i turned to the legume soups to help feed me until i make my way back to the grocery store to pick up some new supplies. as such, pg. 140 yielded an interesting recipe - Chick Pea Soup.

"simple enough" thought I and definitely something i can leave on the stove and forget about as i labour away at my GI critique. so, i decide to break down the process and begin with rehydrating the legumes in during my lunch break. (for those of you looking for an inexpensive and nutritious way of eating, i definitely suggest legumes. plus, they're super easy to make)

one way is to let them soak overnight and boil them the next day. or, if you're like me and forget to do these things, fill a pot with cold water, add a cup of dried legumes (here, chick pea) and put it on the stove. let it come up to a boil and boil it away for a few minutes. then, turn off the stove and let it sit for at least an hour (or 1/2 a day in my case). you're beans are now ready to be boiled and used in your favourite soup, curry or salad.

so, taking the chick peas i rehydrated over lunch, i came back from italian and started to cook them. basically, changing the water and bringing it up to a boil again and this time, letting them simmer for at least 45 mins. while that was happenig, i started to make the flavour base for the soup. (defintiely important because this is what you'll be tasting the most) i had never flavoured oil intentionally before, but boy, was i in for a treat. basically, the premis is oil that has been heated and infused with spices (here garlic and rosemary) and then taken out. so yummy! definitely felt the long-lasting flavours in the end result. with the infused oil, i added my tomatoes (from a can) and let that become one with the oil. yes, it takes times, but i just went away and typed for a bit. 20 mins later, the "oil has seperated from the tomatoes" as the recipe called for and were ready for the chickpeas. only problem is, the chick peas we'ren't ready yet. so i took off the flavour pot and let the chick peas do it's thing.

30 mins later, chick peas ready, i put them in, stired them around, waited 15 mins (while watching House MD with nikki) and then tossed in a bouillon cube and lots of water. ok, so i didn't follow the recipe to a T but i didn't want to melt the plastic of our measuring up with boiling water so i figured it was ok. stir stir stir. wait, more House, simmer simmer simmer. PRESTO! soup for the next day :) woohoo!!

p.s. can i just say that i've just learnt another recipe that i'm sure to be making again soon??? only change is, i'll probablly end up making one of the variations because i think i need my soups less liquid and chuck -y -y and more creamy. but yum yum yum. i look forward to tucking into it tomorrow for lunch... ok, and dinner. i admit :P

p.p.s. while waiting and watching house, i put on another pot of white beans in preparation for another pot of soup this week so there! cutting cooking time by doing this together. definitely a good thing for a student about to head into hell week.

oh yeah, and i appologize for my MIA-ness. i'm trying to keep up with the posts and cooking, but let's just say, i'll be posting daily come chistmas vacation.

one more down! only... oh, i don't know to go! hahaha!!