Tuesday, January 25, 2011
I love this Preserved Garlic~
And I have Nisrine to thank..
What a great idea.. I have tasted bottled garlic before and quite frankly..blech.
When I saw hers I thought how could this not be good..our garlic..our oil.. for those times when already prepared garlic is a treat!
You just process your garlic..top with oil..It can keep for 6 months in the fridge.
I say how neat is that?
While perusing her blog..her chickpea soup caught my eye also..
It's like Hummus.. but soup.. C'est bon!!
You must visit her blog.. great photography and wonderful recipes~
I added some buttered peas as a garnish because I saw a chef do it on a turnip soup:)Had to try!
Moroccan Chickpea Soup Recipe
4 to 6 servings
2 (15-ounce) cans chickpeas, drained
2 tablespoons olive oil, plus more for drizzling
5 cups vegetable broth (or chicken broth)
1 small potato, peeled and halved
1 small red onion, yellow onion or leek, peeled and halved
3 garlic cloves, peeled
2 bay leaves
Sea salt and freshly ground pepper
1/2 teaspoon ground cumin
¼ teaspoon red pepper flakes (or to taste)
Lemon juice and paprika for serving (optional)
Place all of the ingredients in a soup pot over medium heat. Cover with a lid and cook, 20 to 30 minutes. Discard the bay leaves. Blend the soup into a puree using a stick or a container blender.
Serve warm with a generous squeeze of lemon juice, a drizzle of olive oil and a sprinkling of paprika. Refrigerate leftovers for up to a week.
Click here to visit Dinners and Dreams ..Nisrine's beautiful blog for the recipes~
PS IMPORTANT note..please read the comments to this post.. re the preserved garlic.. and the potential dangers..I have added a whole lemon to my garlic just in case..and it is a small pot.. and it will be eaten within 2 weeks:)and it is stored in a cold refrigerator.