2. obedear, the sky is low
okay, so, i love food.
soph and i always say that food makes life worth living. of course, there are a lot of other things that make for a happy and well-rounded life, but food is definitely on the top of that list. weekend trip planning often revolves around where we’ll eat, what we’ll eat, how often we’ll eat, and how many photos we’ll take of what we’re eating. like this lovely one, for instance:
we made a giant pot of moroccan-spiced chickpea soup for dinner tonight, which will definitely last us for the next couple days. that’s one of the beautiful things about soup – put an hour into it now, and you have dinner for half of the week. this recipe is plucked from dave lieberman of the food network, and is really delicious. check it:
what you need:
- 1/4 cup extra virgin olive oil
- 1 large onion, medium dice
- 6-8 cloves garlic, chopped
- 1 tsp cinnamon
- 1 tsp cumin
- 1/8 tsp cayenne pepper
- 1 tsp paprika
- 1 (14.5 ounce) can diced tomatoes
- 3 (15 ounce) cans chickpeas, drained and rinsed well
- 1 quart vegetable broth
- 1 tsp sugar
- kosher salt & black pepper
- 1 (5 ounce) package baby spinach
what you do:
heat olive oil in a large pot over medium-high heat. add onion and garlic and saute until the onions become slightly translucent; lower heat if browning starts to occur. add spices and saute for about a minute. then add tomatoes, chickpeas, broth, and sugar. season with a couple pinches of salt and about 10-12 grinds of black pepper, stir well. chickpeas should be just covered with liquid; add a little water if needed.
cover and bring to a simmer, then lower heat to low and gently simmer for 45 minutes (i know, it’s a long time…i may or may not have eaten half a jar of granola while i was waiting).
remove soup from heat and use a potato masher to mash up some of the chickpeas right in the pot. stir in spinach and let it heat until slightly wilted, just a couple of minutes.
season again, to taste, with salt and pepper. we also added a little crumbled feta cheese on top.