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!

La Recette~

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.


  1. Nisrine's a gem, isn't she? I do love the garlic idea...going to do that ASAP.

  2. What a great idea for garlic. I will have to try that, too.

  3. What a beautiful gift the garlic would be! I can't believe it can be that simple. I agree, preserved garlic has an awful taste. I am off to visit Nistine's site. Thanks so much dear.

  4. Oops's typo - Nisrine - I had a root canal yesterday and am still a little out of it. How long can I use that as an excuse do you think? Ouch!

  5. Ooh, I love to keep garlic.....I will try this one, looks wonderful. Your soup looks delicious too, love the idea of adding the peas...I am going to make that today!

  6. I have been doing my garlic this way for years; I make is in my mini processor andn usually used it up avery 2-3 weeks. That soup looks so good!

  7. Oh yes, I've been jarring my own garlic for years. It's infinitely better than the store bought stuff. I sometimes jar whole peeled cloves as well (no oil).

    Absolutely lovely soup, btw. The peas are a perfect finishing touch.


  8. I am thrilled to have validation on making my own preserved garlic. We have access to amazing garlic from our CSA in late summer and I so long to savor it into winter. Now I can. Thanks, too, for the delicious sounding recipe!


  9. Ooh, I also saw these recipes on Nisrine's blog and was tempted and after seeing your post I am even more so! The preserved garlic idea is just so simple but so clever.

    When making preserved garlic in oil, you must acidify the mixture to at least pH 5 with lemon juice or vinegar. Otherwise you run the risk of
    There were several restaurant outbreaks of botulism (a potenially fatal disease) from preserved garlic that had not been acidified, whic were described in the CDC's MORBIDITY AND MORTALITY WEEKLY REPORT several years ago. Any produce that grows in or near the ground is likely to be contaminated with spores of the bacterium Clostridium botulinum, the source of botulinum toxin, one of the most toxic agents known, which causes a flaccid paralysis. By covering the produce in oil, air is excluded, and the bacteria, which do not survive exposure to oxygen or to acid, are allowed to grow and eleaborate the toxin. So be sure to add some acid to your garlic!

  11. That soup looks just wonderful..your photo is beautiful..I like the idea of the buttered peas on top....and the garlic...what a clever idea! Off to visit Nisrine now.

  12. Preserved garlic, great idea! I agree with you, the bottled kind is yucky! The soup looks delicious!

  13. Looks pretty and delicious! I popped over to Nisrine's blog. It's lovely and she has much to share. My trip to Marrakech is one of my all time favorite memories.
    ~ Sarah

  14. I bookmarked her preserved garlic too but still haven't tried it. I thought it was a wonderful idea since I use garlic all the time!

    Soup days are happy days here :) This sounds like another winner. I like the idea of buttered peas, too.

  15. Anna Thank you for the information..Now everyone will have the choice to do what they wish..WE could not measure the PH..as it is solid..we have a PH meter..but to be on the side of caution..in my small pot I have added the juice of one lemon.. this garlic will be finished within 2 weeks ..:)

    Thank you all for your comments..Yes I love Nisrine's blog!

  16. I too saw these recipes on Nisrine's blog. I've been dying to try the preserved garlic as well as her chickpea soup. I agree with you. The bottled garlic is awful and I will add a little lemon to mine when I make it.

  17. I'm glad you liked both recipes. Your photos of them look beautiful.

    Btw, my mother made this preserved garlic for years and years. Nobody in the family ever got sick from it. It's good you added lemon though, just in case . A bit of citrus flavor is always welcome anyway :)

  18. Nisrine..so gracious you are..I agree lemon and garlic go well..

    And I am certain..your garlic ..preserved..is perfect.:)
    Have a nice evening everyone~

  19. Thank you for the botulism warning! I work for a food safety agency and I am happy to see that you have informed readers that are willing to pass along a little food safety information!

    Note that the proper acidification of the product is difficult on the home level. Commercial products have been lab tested and verified for pH and processing procedures to ensure safety. The best method for home and restaurants is storage of the deliciousness in the refrigerator with usage within 2-3 weeks max.

  20. Looks great MOnique, very informative comments as well. I have always been a bit leary of doing my own garlic, but will def give this a try, acidulating it properly of course and using up within a few weeks max! I love visiting you page. I always come away feeling well fed! xxoo

  21. Looks fabulous Monique...love the look of that soup!
    MMMmmmmmmmm for a snowy day like today!

  22. Hi Monique,
    Thank you for the soup recipe- I have been wanting to try something different is the soup dept.
    I love your Soul Food post also-beautiful photo!
    Once again thank you for your kind words on my post- I love the Victoria magazine so my head swells a little with your compliments!!!

    Take care,

  23. Glad to see everyone weighing in on this subject....
    Yours I'm sure is wonderful M.
    Would be easy to use up in a couple weeks...I use it liberally.
    Hugs, Kathy @
    Sweet Up-North Mornings...

  24. I just love this simple idea! I agree...most of the bottled garlics I've tried are pretty lack luster.
    It'll be fun infusing a few bottles with different spices.

    Chickpeas are one of my favorites and yet I've never thought to make a soup...now I've got a recipe to expand my repertoire.

    Sweet wishes,

    P.S. How on earth did you apply the cute animated stars to your background?

  25. Sara..check you email..I hope I have sent you the right links..

    let me know..

    Have a lovely day everyone..

  26. Headed over to Nisrine, so thanks very much for sharing this. I recently made some garlic a la Thomas Keller where whole cloves are gently poached in canola oil. The oil and the garlic are so wonderful to enjoy in a variety of dishes.

  27. I am kind of a garlic junkie... makes everything taste better, and yes, the usual garlic in oil from a store is horrid... I might try this, what could be better than garlic oil???

    I love the tagine behind the garlic too... really must get one!!! Soup picture is sooo gorgeous Monique... I love your light.

  28. I love your blog, and I love Nisrine's as well.... what a great post Monique, and a delicious soup too. Garlic is my fave ingredient in cooking so I HAVE to make this. Re the botulism alert. I had a similar alert on oven baked sun dried tomatoes a while ago too. I guess a lemon can fix the world!! xo

  29. What a great recipe. Everything with garlic are always delicious and I love it. Lovely clicks.

  30. So funny and refreshing..a lemon can fix the world..I wish!!!:)Thanks about the Tomas keller tip too..
    Have a great day everyone..

    Tchin Tchin to garlic..and lemon:)

  31. Garlic seems to go in almost all of my savory recipes...things just taste better with it. I know that chopping it is better than using a press, but sometimes I get lazy. This could solve that....I'll make sure to add lemon! When I'm really feeling lazy I use a garlic oil from O'Livier that I get in Paris. This could fill in for that, as well.

    The chick pea soup sounds and looks wonderful. With 2 feet of snow on the ground, it is a perfect time to give it a try.

    Thanks Monique....it is always a pleasure to stop by. Have a great weekend.

  32. Hi Monique,
    I've been preserving my garlic in this manner for years. I've always detested jarred supermarket garlic. This just works well. However the botulism is news to me. I guess you learn something everyday. I agree lemon is a welcome addition to most things.
    Lovely pics.

  33. Monique you always introduce me to the best blogs.


  34. Monique, I'm so glad I caught this.
    I sometimes make garlic oil, but normally use it within a week or so. I didn't realize chopped garlic in oil would last 6 months.
    I'm thrilled to know this, and will be making it soon!

    Messy bird coop, my friend.

  35. i love garlic. it's the first time i heat about preserving it. sounds like a great idea.

    the chickpea soup look delicious. my daughter loves chickpeas and every week i have to make at least a little soup just for her.
    thanks for sharing your recipe. have a wonderful Sunday

  36. The garlic idea is such a good one! i will have to try it.