CREAMY CHICKPEA (CHANNA) SOUP ft Vaughnette Bigford
Using Regal Channa, Joel makes this velvety soup for jazz queen Vaughnette Bigford
3 tbsp oil
1 small onion, diced
4-5 cloves of garlic, crushed
1 tbsp fresh minced rosemary
1 tbsp fresh minced green seasonings
½ tsp crushed red pepper
1 tsp chili powder
1½ cups diced pumpkin
3 cans of chickpeas, drained
4 cups chicken broth
2 cups water
½ cup of cream
Juice of ½ lime
Salt and black pepper to taste
- In a stockpot, heat oil, add onion, garlic, rosemary, green seasoning, red pepper flakes, chili powder. Cook, stirring constantly for 1-2 minutes being careful to not let garlic burn.
- Add chickpeas, toss with garlic mixture and cook for another minute. Add the all purpose seasoning and a little salt and pepper.
- Add stock and water, bring to boil and allow to simmer for at least 15 - 20 minutes.
- Cool mixture a little. Puree the soup in batches until smooth. Return puree to stock pot, add cream and lime juice and mix well. Let soup reheat. Taste and adjust seasoning and serve.