In the Key of K

Many years ago while shopping for books, probably at Barnes and Noble or Borders Books, I bought a magazine called Cooking Light. It was a publication aimed more at healthier recipes with lots of veggies. After the first purchase, a yearly subscription became a recurring birthday gift for a few years. In the early 2000s (and before) it was a popular thing to have magazine subscriptions. A physical copy of the magazine was delivered to your house every month! The magazine was not vegetarian or vegan–I wasn’t there yet–but it did have a lot of vegetarian/vegan friendly recipes. I have since lost the original recipe and the magazines but here is my version. The kids love it!

Chickpea Soup
2 chopped onions (cooked with either a little olive oil or a bit of water)
1 whole head of garlic, peeled and minced
4 cups of vegetable broth
1 tsp of dried rosemary
3 cans of chickpeas, drained
1 can of diced tomatoes
1-2 tbsp of balsamic vinegar (do not omit–this is what gives this dish it’s distinct flavor)
A few handfuls of fresh spinach or kale
1 tsp Salt
Pepper to taste

Cooke the onions until softened with either a little olive oil or some water. If you use water you may have to add it a few times so they don’t burn. The goal is not to brown (but it’s okay if you do!) we just need them soft. When they are soft, add the garlic and cook for another minute or two.

Next add the veggie broth, rosemary, chickpeas, and tomatoes and bring to a boil. You can cook it for a little while to meld the flavors but it doesn’t make that much difference–I usually just get it boiling and then move on. Time is life!

Add the vinegar and spinach or kale and turn off the heat.

Taste and season with salt and pepper. I usually add at least 1tsp of salt.

Take an immersion blender and blitz it around a little bit. The goal is to thicken things up a little but keep it chunky. You don’t want it smooth.

Show your family you love them by sharing it with them.