Emmer and Garbanzo Soup

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Sea Salt from Trapani

$5.95

Farro Emmer Organic

$17.95

Garbanzo - 1209 York Street Beans - Dried

$9.95

Trapani Fine Sea Salt

$5.95

Pedrosillano Cafe Garbanzo Beans - Dried

$10.95

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Directions

Emmer and Garbanzo Soup
Two favorite Northwest grown ingredients!
serves 8

Combine two ingredients to create this thick and hearty soup that is perfect for right now. Takes time and a little planning, but pretty straightforward to make. Adapted from Chez Panisse Vegetables cookbook. Every cookbook and recipe from Alice Waters is worth having and making!

ingredients:
4 cups Pedrosillano Cafe Garbanzo Beans (also known as chickpea or ceci)
3 bay leaves
3 sprigs of thyme
1/2 head of garlic
1 orange - for its zest
2 carrots
fine Trapani sea salt
2 cups cooked emmer
olive oil - fresh or new is better, not a recipe to use last years oil
2 large onions
3 stalks celery
cayenne pepper
sprigs of fresh rosemary

directions:

1. Soak the garbanzos overnight or longer. Rinse and drain more than once during the soak. They will swell so be sure to have sufficient water to cover. Give a final rinse under the tap.

2. Wrap and tie the thyme, 2 bay leaves, and the orange zest in cheesecloth.

3. In a large pot put the ceci beans, garlic, and peeled carrots along with the cheesecloth and cover with water. bring to a boil and then reduce to a simmer for one to two hours, until the ceci beans are tender.

4. Cook the emmer, about 40-45 minutes. Drizzle with olive oil.

5. Finely chop the onions and celery, and gently cook them in a large pot with olive oil, the remaining bay leaf and a little sea salt. Cook until soft.

6. When the ceci beans are done, remove the carrots, garlic and the cheesecloth. Reserve 1/4 of the liquid and ceci beans.

7. Add the onions and carrots back to the ceci's and using a food mill or stick wand to purée the soup. Add the reserved ceci beans and liquid and stir in. Bring to a simmer.

8. It should be a thick soup and you can add hot water to thin. Add the emmer and continue to simmer for another 5 minutes.

9. Sea Salt and Freshly ground tellicherry pepper to taste. Add a pinch of cayenne.

10. Serve with a drizzle of citrus olive oil, Essenza balsamic, or Wild Lingonberry Syrup and top with a little chopped rosemary.

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Category: Soup, Lunch
Keywords: Recipe, Emmer, Garbanzo, Ceci, Beans