Moroccan Chickpea Soup and Creamy Pistachio Salad Kit
Chickpea soup might sound boring, but this meal is anything but. Everyone who tries it seems to re-order it every month. That’s because it’s packed with fresh flavors, incredibly healthy and as quick and easy to make as it gets. We cook the chickpeas in a broth deeply flavored with saffron, fennel, cumin and other herbs and spices. The nutrient and protein-rich bean broth then becomes the soup base to which we add plenty of fresh fennel and leeks and cook for just a bit before finishing with wilted kale and plenty of fresh, shredded ripe tomatoes. The result is a soup packed with fresh flavor that can be eaten hot or cold. Top with charmoula, a mix of mint and other fresh herbs, lemon juice and olive oil, for something truly special. Perhaps everyone’s favorite, the salad dressing makes a perfect pairing, but could also make a great meal salad if you add grilled chicken breast. The dried black olives, from a cooperative in Lebanon, make a great salty-bitter snack to go along side.
COOK TIME: 10-20 minutes.
DRESSING CONTAINS NUTS, MILK, EGGS AND SOY.
CONTENTS: 1.5 quarts of soup, chermoula, creamy vinaigrette, chopped pistachios, dried black olives.
SUGGESTED SHOPPING LIST FOR SALAD: 2-4 little gem lettuces or 2 hearts of romaine lettuce, 4 radishes.
KEEP FROZEN. Heat and serve. Heat soup directly from frozen. Thaw chermoula, dressing and olives in a bowl of cold water for 5 minutes. Always open prior to or immediately after thawing. Keep refrigerated (and open) after thawing. Eat within 2 days of thawing.
INSTRUCTIONS:
SOUP: Recommended – Remove from bag and heat in a pot until just simmering. Turn off heat and serve. Easiest – Place still frozen or thawed, sealed bags in a large pot of water and bring to a boil for 5 minutes. Add 1 Tablespoon of chermoula per bowl of soup for a fresh flavor addition.
SALAD: Mix vinaigrette with ¾ of the pistachios. Cut little gem or hearts of romaine lettuce in half. Thinly slice radishes. Pour the vinaigrette over the cut halves of the lettuce and top with the remaining nuts and radishes.
INGREDIENTS: Soup: Chickpeas, tomatoes, fennel, leeks, kale, olive oil, salt, fennel seed, cumin, saffron, star anise, bay leaves, cinnamon, black pepper; Charmoula: olive oil, mint, cilantro, parsley, garlic, lemon juice, fennel seed, cumin, salt and pepper; Vinaigrette: sour cream (milk, culture), mayonnaise (soybean oil, water, eggs, vinegar, salt, sugar, lemon juice, calcium disodium EDTA, natural flavors), white wine vinegar, avocado oil, shallots, parsley, cilantro, lemon juice, honey, salt pepper; Pistachios: dry roasted pistachios; Black olives: olives, salt, corn oil, lactic acid, calcium chloride, ascorbic acid.
