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Thursday, August 12, 2010

Chris's BONUS Week Thirty-Two Recipe: Roasted Zucchini and Chickpea Soup

This recipe caught my eye and since there's always too much zucchini at this time of year, I decided to give it a try.

Roasted Zucchini and Chickpea Soup

1 medium onion, roughly chopped
2 medium zucchini, cut into bite-sized pieces
1-15 oz can chickpeas, drained & rinsed
4-5 cloves garlic, unpeeled
approx 2 T olive oil
salt & pepper to taste
2 c vegetable broth
fresh parsley for garnish

Preheat oven to 400F and line a baking sheet or jellyroll pan with aluminum foil.

Toss all ingredients with olive oil, salt and pepper. (Yes, the garlic cloves are still unpeeled at this point!) Spread out the mix on the baking sheet and bake for 35-40 min.

Peel and mince (or smoosh, if your garlic's really done!) the garlic. Toss all the ingredients into the vegetable broth and warm back up if necessary.

Garnish with fresh parsley and enjoy!

Would I make this recipe again? It was delicious! The original recipe suggested it would be good chilled and I was skeptical, but I tasted the leftovers right out of the fridge and promptly ate it all up chilled.

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