We’ve always pureed chickpeas to make soup, primarily because that’s the way Sam prefers it, but I decided to take the road not taken for once. I had pressure-cooked a lot of split chickpeas to make hummus with tahini (incredibly delicious!) and falafel (epic fail!), and I still had enough to make a soup dish. Since the split peas were already very tender — melt-in-the-mouth tender, in fact — I decided not to puree them. Sam ended up still mashing the chickpeas in her bowl but Speedy and I liked the texture of the still whole but very tender split chickpeas in our soup — like morsels of cream that burst in the mouth.
This is a very simple and very rustic soup. I was certainly happy enough with the pure tase of coconut milk and the creamy texture of the chickpeas but you can always add more chopped vegetables like carrot and celery if you want more color and more layers of flavor.
Recipe: Split peas and kailan (Chinese broccoli) soup with coconut milk
- 2 tbsps. of butter
- 1 large onion, roughly chopped
- 2 to 3 c. of cooked split chickpeas, drained (check the hummus with tahini recipe for instructions on pressure-cooking the split chickpeas)
- about 5 c. of coconut milk
- a bunch of roughly chopped kailan (Chinese broccoli), leaves only
- salt and pepper, to taste
- Heat the butter in pot. When bubbly, ass (correction on 2-14-13 @2.50 pm: It’s add, not ass, but if you know how to, you can ass the chopped onion just the same hehehehe) the chopped onion and cook gently, over medium-low heat, for about five to seven minutes or until soft and translucent. Stir occasionally to make sure the pieces cook evenly.
- Add the split peas to the pot and pour in the coconut milk. Stir. Season with salt and pepper.
- Turn up the heat and bring the mixture to a gentle boil.
- Add the kailan. Stir. Boil gently, uncovered (to prevent the coconut milk from curdling), for a couple of minutes or just until the kailan is wilted.
- Taste and adjust the seasonings, if needed, before serving.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 3 to 4