For the first time in a couple of months, I’m not coughing. It’s amazing the difference that getting my asthma under control has made and last week, I finally shook off the cold of death, I’m not wheezing and I’m (as much as I ever do) getting enough sleep.
What does this have to do with chickpea soup? Not much except it wouldn’t have happened unless I felt better. The truth is that I didn’t have any energy while I was full of cold and wheezing and although cooking happened, it didn’t happen with enthusiasm or creativity. Since September, I’ve been doing a form of ‘non-planning planning’ which consisted mostly of running around for 10 minutes on a Sunday night trying to work out if I had things to take to work for breakfast and lunch, followed by being exhausted and going to bed.
When Christelle and I shared a flat we talked a lot about whether or not we were in possession of the ‘mojo’ and over the past couple of weeks I have been mojo-less. However, last week, things started to look up. I knew I was feeling better because I began to get annoyed by the clutter in the flat, I started to read food blogs again and be inspired by them. This weekend, I did some actual menu planning and food prep for the week ahead, rather than running around like a headless chicken on a Sunday night trying to work out what I’m going to eat. Things are looking up, I feel like a human being again.
I’ve been having this soup for lunch this week. It’s hearty but not heavy and gently spiced. It’s a soup that gives you a cuddle and is perfect for autumn. Better still it takes about 30 minutes all in and I the ingredients are things that I usually have in the cupboard!
The original idea was from Marmalade and Me, I’ve adjusted it so it makes less and changed to accommodate what I had in the cupboard and freezer.
1 tblsp olive oil
2 cups mirepoix (this is my version but if you don’t have that, a small onion, a couple of ribs of celery and a medium carrot chopped up will do the job!)
2 cloves of garlic
2 tsp ground cumin
1 tsp smoked paprika
1 pint (500ml) stock
1 can of chickpeas or the equivalent weight of cooked chickpeas
1 can plum tomatoes
1 cup of frozen corn
juice of 1 lemon
- Heat the oil in a large saucepan and add the mirepoix and crushed garlic. Cook until the vegetables start to soften about 5-10 minutes. Stirring a bit to it doesn’t stick.
- Add the cumin and smoked paprika and frying another minute or so.
- Add the stock, tomatoes, chickpeas and corn to the pot, add salt and pepper to taste. Simmer for 10 or so minutes.
- Now take out 4 ladlefuls of soup, blitz in a blender (I find a stick blender is quicker) until it’s smooth. Add this back into the soup and stir.
- Add the lemon juice and simmer for a further 2 minutes.
- Either eat or put in containers for soup for lunch!