Monday, March 18, 2013

Chickpea Sausage Soup

As a lover of garbanzos (both the word AND the bean), I am constantly on the lookout for recipes that employ this tasty (and cheap) ingredient.

I am also very aware of the fact that the best garbanzo is a shelled garbanzo.  Time-consuming?  Yes.  Worth it?  Absolutely.  When blended, the lack of shells makes them much more creamy.

I used this recipe from The New York Time's Diner's Journal with great success.  I also took the time to grill my sausage, which I think added a nice added flavor.

The final result was creamy, flavorful, and filling.  It didn't look a bit like the NYT photo, but I'm going to go ahead and guess that mine was superior.  Obviously.

The subtle complexity of a chickpea and sausage soup calls for, what else, Valentino.

I love that, from afar, these Rockstud pumps look like classic snakeskin pumps, but up close the studs really shine.  The PVC "collar" doesn't hurt, either.

1 comment: