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all material © North Vancouver Island Chefs Association

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from Kathy Jerritt of Tria Culinary Studio

serves 4   prep & cooking time is 40 minutes

Ingredients

6cloveGarlic, peeled

100 mlExtra virgin olive oil

2 sprigFresh rosemary, wrapped in cheesecloth

375mlFresh Tomatoes (appx 3 medium) cut into pieces

(if using canned tomatoes use 250 ml and add 125 ml of the juice as well)

500mlCanned Chickpeas, drained & well rinsed

375mlHomemade (or canned) Chicken stock

Salt & Pepper to taste

Parmadammer Cheese for topping

TOUM  (see recipe below)

Crusty baguette for dipping

Method

Place a medium sauce pan over medium heat.  Add the olive oil and garlic cloves.  Cook the garlic on both sides until it becomes a light golden colour (do not burn or it will impart a bitter flavour). Turn the garlic over and repeat.  Remove from oil.  Mash cloves and spread on baguette.

Add the rosemary and tomatoes to the pan with garlic olive oil.  Simmer for about 20 minutes; mixture should appear slightly dry with oil sitting on top of the tomatoes.  At this point remove rosemary bundle.

Using a hand blender, blend the tomato mixture to break up chunks.  Put rosemary bundle back in the tomato mixture.

Add the drained chickpeas and chicken stock and simmer 10 - 15 minutes.

Adjust the seasoning.

To serve:  Place a ladle full of soup into 4 bowls.  Grate a generous helping of parmadammer cheese on the top and drizzle with Toum.

TOUM

1head Garlic, peeled (if the garlic is very small, use two heads)

1tspSalt

1Juice of one Lemon

30mlWater

140mlGrapeseed Oil

Place the peeled garlic cloves into a blender with the salt, lemon juice, and water.  Blend for one minute, turn off, scrape down, continue to blend until mixture is smooth.

With the blender running, slowly add the Grapeseed oil. Don’t pour the oil too quickly or the sauce will separate. Let the blender run another 3 minutes until sauce resembles a  fluffy light cream. 

If you don’t have a blender, the sauce can be made in a mortar and pestle.

DOWNLOAD THIS RECIPE HERE (ADOBE READER REQUIRED):

ChickPeaSoup.pdf