Thursday, March 15, 2012

Spring time soup.

Spring is gradually getting closer and closer. Each day stretched a tiny bit more, with a few more seconds of sun on each end. The tender sun rays gently caressing the faces of people patiently waiting for a bus in the morning. Slowly waking up, no longer packed like penguins in the corner of a crowded bus stop, seeking shelter from an icy wind. With hands out of the pockets, scarves now just loosely hung around the white necks, jackets halfway unzipped - sometimes even fearlessly holding a morning newspaper in their gloveless hands, following big and small world news, gossip, and the weather forecast that already sound more positive. Spring is in the air!

Soon there will be flowers, green lawns with many first-time couples - innocent but already so eager to spend forever with each other. Because forever sounds magical when lying hand in hand on the lawn smelling the fresh grass and bathing in the new-spring sun....
But meantime spring has another week to start officially. Looking out of the window I cherish every minute of this warmth, storing it for days when winter coldness will make an appearance again. Hopefully not very soon….
So, to stretch the warmth yet a bit more, I made a new soup, that we fell in love with at first spoon!
Indian Chickpeas soup  
Prep time 10 min, cooking time 15min, serves 4ppl
1tbsp vegetable oil
1 onion chopped
2 garlic cloves, chopped
1tbsp garam masala
1 carrot, peeled and quartered lengthways and chopped
1l of vegetable stock
2cm finely grated fresh ginger root
400g  can of chickpeas, drained
100g green beans, chopped
salt and pepper to taste
1. Heat the oil in a medium saucepan, then add the onion, ginger and garlic. Fry for 2min, then add garam masala, give it 1min more, then add the stock and carrots.
2. Simmer the mix for 10min (or until carrots get tender), then add the chickpeas. Season with salt and pepper. Stir in beans and simmer for 3min.
*tastes great with naan or garlic bread 

I found this recipe in the winter issue of 'Eat Well' magazine, changed a bit the proportions. All in all a great success - the oriental spiciness perfectly balanced by the earthy and slightly burnt flavor of the chickpeas, crispy freshness added by the green beans, and the carrots giving a nice solid foundation to chew on!
I'll show you my other favorite indian soup some other time....

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