Chickpea & Rocket Soup

25 Feb

I am always amazed by how tough rocket is, harvestable all year round in my garden, even from under a layer of snow. It is wonderful to have leafy greens all year round that can be used in salads or cooking. I particularly like rocket in soup and this one is a pretty good marriage of sweet nutty chick peas and peppery rocket topped off with a spicy dressing.

  •  1 onion
  • 250g cooked chick peas
  • 1 litre chickpea cooking liquor (or stock)
  • 1 litre measuring jug full of fresh rocket leaves pressed down
  • 1 tbsp salted parsley preserve or fresh parsley minced.
  • 1 tbsp leek and celery verdurette or vegetable bouillon
  • zest from 1 lemon

Spiced sauce (optional)

Peel and finely slice the onion and fry in the bottom of a soup pot with a slosh of olive oil. When starting to brown add the chick peas, cooking liquor/stock, verdurette and cook for 10 minutes. Wash and roughly chop the rocket throw the leaves in along with the lemon zest and parsley cook until the greens are wilted and soft but still green. Mix the sauce ingredients together and drizzle over the soup before serving.

Variations you can make this soup with a heavy meat stock too, I made it with lamb bones and it was delicious.

Gardener’s Tip: Let rocket go to seed and the plant will self sow giving you fresh rocket leaves to pick all year round without any effort.

Cooks Tip:
The soaking and cooking of chickpeas takes a long time so save it, and cooking fuel, by cooking up a large batch then freeze or bottle in ready to use portions. I freeze cooked chickpeas drained for salads and small dishes like Spicy Chickpea Salad, Spinach & Chickpea Sauté and Hummus or in bags with their cooking liquor for soups like this one or Tunisian Chickpea Soup.

This recipe was originally posted  25/2/2009


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