I had my friends over for a 3 course chick pea dinner on the weekend. This was completely unintentional. I was just going about preparing some felafel, hummus and these delicious chickpea chips and BAM! Chickpeas 3 ways. Not a chickpea 3 way.
Despite my concerns about gassiness, this truly delighted me. You see, I am trying to eat vegetarian. Mainly because it’s cheaper and that it’s better for the environment. But also because I want to teach myself a myriad of ways to prepare pulses.
Josie and Hannah provided some heavy inspo in this decision, too. You should go check them out and their year long project to make things from scratch. This month’s theme was pulses (in honour of the UN’s Year of the Pulse!) and when I saw those vegetarian scotch eggs from Hannah, IT WAS DEFINITELY ON!
I guess my 3 course chickpea dinner wasn’t enough, because yesterday I went and made this lovely autumn inspired soup. A sweet pumpkin soup topped with some Za’atar chickpeas and labneh because my need for labneh can be likened to oxygen/water etc.
What is za’atar you ask? It’s a middle eastern spice and herb blend with thyme, marjoram oregano, sumac and sesame seeds. The recipe will vary place to place, but I’m sure you’re catching it’s vibe. I get mine from Herbies, but you could replace it with some of the ingredients listed above or some regular old cumin or sumac would do just fine if you can’t be bothered.
- 750g pumpkin
- 1 clove garlic
- 1 onion, roughly chopped
- 2 cups vegetable stock
- 2 cups water
- 3 sprigs of thyme
- 1 400g can chickpeas, drained and rinsed well
- 2 tsp za'atar
- 1 tbsp olive oil
- labneh, to serve
- Pre heat the oven to 180 degrees Celsius and line a large baking tray.
- Toss the chickpeas with the za'atar and oil in a medium bowl then transfer to the baking tray.
- Roast for an hour and a half or until the chickpeas are dry and crunchy.
- Meanwhile, place all soup ingredients in a large pot on the stove and simmer until the pumpkin is soft, about 30 minutes.
- Allow the soup to cool slightly, then blend with a stick blender or regular blender until smooth.
- Serve with chickpeas, labneh and some parsley or mint.
- I make a batch of labneh each week and it is so easy! Place piece of cheesecloth or chug in a sieve then place about 500g (more or less if you like) in the cloth and allow to drain at room temperature for a few hours. Store in the refrigerator for a week or two.