I am linking this to February Simple and in Season hosted by Ren Behan at Fabulicious Food. This soup is also my entry for this month's No Croutons Required (NCR) which is being hosted this month by the lovely Jacqueline. NCR is alternately hosted between the Jacqueline of Tinned Tomatoes and Lisa of Lisa's Kitchen. Its a monthly vegetarian food blogging event, where readers are challenged to create either a soup or salad incorporating a specified ingredient. This month Jacqueline has requested that we use fresh herbs.
I have one small regret on leaving Scotland that I was unable to meet with Jacqueline from Tinned Tomatoes in person. A couple of opportunities had come up, but for some reason she was unable to make or or I was unable too . She has always been most gracious and most supportive of my blog. She was even one of my very first followers and regular commenters. I am truly humbled to know her, albeit through social networking. Jacqueline lives in Dundee, East Coast. with her husband Graham and very cute little boy Cooper. I really wish her the best and who knows, maybe our paths will cross one-day.
Anyway, back to the recipe. I mentioned last week that I have rosemary growing int he garden and unable to take it with me when I move, so this is my last recipe with it in Scotland. I hope the new owners (that's whenever we actually sell this flat) appreciate the herbs growing.
You will have to forgive me as I have had to borrow the photograph from an old blog post. I am unable to share food photographs presently as the camera has been packed away for our move. The above soup is very similar looking and tasting.
Winter Rosemary and Chickpea Soup
Ingredients2- 4 tablespoons of olive oil
2 medium onions, finely sliced
4 cloves of garlic, crushed
1 large potatoes, chopped into small cubes
400g cooked chick peas
2 pints of vegetable stock
2 sprigs of rosemary
Salt and pepper to taste
Heat oil, in a large pan and cook the onions and garlic until soft. Then add the potatoes, chickpeas, stock and the rosemary sprigs. Bring to a boil, then simmer for 30 minutes.
With a slotted spoon, remove and throw away the rosemary sprigs. Then take out about one third of the vegetables. Use a hand blender or a food processor to blend the remaining soup in the pot. Put back the blended soup and vegetables you took out and stir well. Add seasoning and reheat gently before serving with homemade crusty bread