Monday, 5 March 2007

Chickpea and Quinoa Soup (egg-free, dairy-free, gluten-free)

I was not best pleased when I heard that Chickpea and Quinoa were coming for dinner. I'd met her before and she was okaaay, but I'd never met him and didn't really want to. My life is too full to be wasting time on people I don't like.

I was cross because:
a) I would have to clean and tidy the house (no first-time visitor will understand that my house is lived in and not burgled)
b) what sort of a name is Quinoa? (Pronounced Keen-wah apparently, oh purlease!) He sounds like someone who will wear clothes I would rather not, and have strident political views on a fringe subject. I am sure he will have too much facial hair.

But the die is cast, the allotted hour arrives and as the doorbell summons, I stop my frantic tidying and 'welcome' them in.

Well, Quinoa was not what I imagined at all! Rather tasty in an understated way, and although a little pale and reserved to begin with, he warmed up nicely. Chickpea was looking great! She has such tight buns and a lovely golden glow. I really got her all wrong the last time we met. The two of them together were very good value. I was enjoying them so much I even forgot to bring my wine through from the kitchen! I actually forgot to drink! A very rare occurrence.

They will definitely be coming back to us, what a delicious evening!

Chickpea and Quinoa Soup

1 onion
2 cloves of garlic
1 leek
olive oil to fry
1 large tin of plum peeled tomatoes (chopped if you want)
1 small tin of sweetcorn
500g passata
2 big beef tomatoes
1 grated carrot
1 vegetable stock cube and 200ml boiling water
1 tin chickpeas
About 1/2 cup of Quinoa
1 teaspoon of sugar
black pepper to taste

  • Chop the onion, garlic and leek. Place in a saucepan, add olive oil and fry gently for about 5 minutes, stirring occasionally

  • Open the tin of tomatoes, chop them and add to the saucepan

  • Add the passata and stir

  • Chop the beef tomatoes in half and add to the saucepan. I can't stand tomato skins, so once they have softened, I peel them off the tomatoes. I burn my fingers, but it's a small price to pay

  • Bring the mix to the boil, reduce heat and let it simmer

  • Peel the carrot and grate straight into the pan

  • Dissolve the stock cube in the boiling water and add to the pan

  • Add the tin of chickpeas and tin of sweetcorn

  • Add the Quinoa and stir

  • Leave to bubble until the Quinoa is cooked. (Check the packet, but about 15 minutes I think)

  • Add the sugar

  • Black pepper if you want and serve!
© Pig in the Kitchen 2007

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Rachel Jagareski, Old Saratoga Books said...

This sounds yummy. I just discovered your blog and love your recipes and your sense of humor. Not to mention the great artistic portrait.

Hello from across the pond!


Pig in the Kitchen said...

Hello Rachel, thank-you for your visit. And how exciting to have someone from across the pond! Do come again, Pigx

Carlotta said...

Blast...I wasn't hungry till about a minute ago.

Thanks for this. I needed a good use of both quinoa and chickpeas.