aka Caldo De Chickpeas
I’m sorry I’ve been so flaky with posting. Life is crazy, yes, but everyone’s lives are always crazy. I’m no different.
It’s not the lack of time, but rather the lack of good words. I had a huge slip in the past week or so, and I felt worse that I’ve felt in a long time. Mad. Exhausted. I didn’t run, I couldn’t walk down the grocery store aisle, even.
Not for lack of physical ability.
I’d been feeling fine, and for no reason at all I didn’t feel fine anymore. Well, there was a reason, but I think that was merely a straw and not the true bulk of …. of…. of whatever. Still, I was angry at the straw. The straw hadn’t meant to harm, but had harmed nonetheless.
This is probably too much for a blog post about soup. I have been feeling a little better this week and am focusing on getting back into a healthy routine. Or at least a routine.
Ahem, onto the soup.
I wanted something classic and comforting, but healthy and light. Any abuela worth her salt (con limón) knows that Caldo de Pollo is textbook Mexican comfort food. Although every home chef has their own variation, the basic elements are chicken in bone stock, rice, a bit of pepper. And a mirepoix of sorts with huge chuncks of carrots instead of finely diced ones. If it has little pea-sized carrot bits, it’s not caldo. You can, however, have an awesome Caldo without the Pollo.
I have finally joined the mass obsession with chickpeas. I get it now. I need to start soaking them instead of buying them in cans because our recycling is getting ridiculous. We don’t have curbside pickup, which means we usually get a pretty big pile before one of us draws the short straw to drive it in.
Kidding. I always make Jason do it.
This soup is incredibly simple and cheap, with ample servings of iron and protein. I generous lemon squeeze and a chopped up jalapeno give it a bright peppy edge. Despite its Mexican influences, this isn’t a bad soup to eat with chopsticks aside your spoon. They make the spinach easier to pick up.
But if you lost your chopsticks down the garbage disposal, or accidentally threw it out with the leftovers or whatever, a fork is fine too. We’re humans. We adapt, right?
- 8 to 10 oz of carrots
- 1 garlic clove, minced
- 1/2 white onion, minced
- 1 bay leaf
- 1 can drained chickpeas
- 8 oz fresh spinach
- 3 cups of vegetable broth
- salt to taste
- a few cilantro sprigs
- juice of 1 lemon
- 1 jalapeno
- Chop up the carrots into chunks. Not little chunks.
- Place the carrots, the onion, the bay leaf, the garlic clove, and about 1/2 cup of the broth in a medium saucepan. Cover, cook over medium-high heat for about 8-10 minutes, until carrots soften. Reduce heat to medium.
- Slice the jalapeno and add it to the soup along with the chickpeas and the rest of the broth
- Allow the soup to re-heat, about 5-7 minutes
- Add the lemon juice, turn off the heat, and add the spinach. The spinach will wilt quickly.
- Garnish with cilantro, serve with love and tortillas.