Broccoli and Mint Soup with Spicy Fried Chickpeas

재료

extra-virgin olive oil

1 shallot or small yellow onion, finely diced

4 garlic cloves, finely chopped

1 large head of broccoli (about 1 lb/450 g), cut into florets, stem peeled and sliced

3 cups (500 g) cooked chickpeas (about two 15 oz/425 g cans, drained)

5¼ cups (1.25 liters) vegetable stock

2 cups baby spinach leaves

½ cup mint leaves, plus more to serve

sea salt and black pepper

2 tablespoons capers, rinsed and drained

¼ cup sliced almonds

1 fresh Thai red chile, finely sliced

½ cup parsley leaves

1 lemon, halved

방향

Heat a large saucepan over medium heat. Add 1 tablespoon of olive oil, the shallot or onion and half the garlic.

Sauté for 2-3 minutes, until softened. Add the broccoli, half the chickpeas and the vegetable stock.

Increase the heat to medium-high and cover with a lid, leaving it slightly ajar to let steam escape.

Cook for 8-10 minutes, until the broccoli is softened.

Turn off the heat, add the spinach leaves and mint leaves and stir until the spinach is wilted.

Using a stick blender (or regular blender/food processor), blend the mixture until smooth.

Add 1 teaspoon of sea salt and some freshly ground black pepper.

Meanwhile, heat a skillet over medium-high heat. When hot, add ¼ cup (60 ml) of olive oil along with the remaining chickpeas.

Reduce the heat to medium or medium-low and fry, shaking the pan every now and then, until the chickpeas are crisp. The chickpeas may burst and splatter out of the pan and if they do, reduce the heat to low, increasing the heat again once the bursting stops.

Continue to cook for 10-12 minutes, until the chickpeas are crispy all over.

Add the remaining garlic, the capers, almonds and chile, increase the heat to medium-high and cook until the almonds are golden, 4-5 minutes.

Add the parsley and cook for another 1-2 minutes, until everything looks toasted and crispy.

Season with ½-1 teaspoon of sea salt.

Ladle the soup into bowls and top with the spicy fried chickpea mixture, some mint leaves and a squeeze of lemon juice.

Serving suggestion: Finish with shaved parmesan.

노트

From: ‘Tenderheart’ by Hetty Lui McKinnon