Beet Greens & Chickpea Soup with Corn Fritters 2021

Beet Greens & Chickpea Soup with Corn Fritters

Beet Greens & Chickpea Soup with Corn Fritters 2021

On the dead-of-winter days when the sun sets at 4 p.m. and the scene out your window looks like the Arctic tundra, you’re likely to be craving either a rich, frothy cup of hot cocoa or a steaming bowl of hearty soup.

And if the latter is your hankering of the moment, whatever you do, please don’t dust off a can of chicken noodle and call it a day.

A Hospital That Prescribes Free Nutritious Food to Families Who Need More Than Medical Care

Instead, whip up this chickpea soup which contains just six (yes, really) ingredients, and that’s not even the best part.

Crafted by Dan Kluger — the award-winning chef and owner of Loring Place in New York and the author of the new book Chasing Flavor: Techniques and Recipes to Cook Fearlessly (Buy It, $32, bookshop.org)

— the chickpea soup will help you reduce your food waste by incorporating beet greens into the broth. You know, the leaves you chop off a bunch of beets and usually toss in the trash. And to top it all off, you’ll add salty-meets-spicy corn fritters, made from cornmeal, parmesan, and Aleppo pepper. Drooling.

Discover the Best Gym Diet Plan – Women Fitness Magazine 2021

Beet Greens & Chickpea Soup with Corn Fritters 2021

So the next time your stomach is screaming for something warm and cozy, turn to this chickpea soup. Promise, you won’t miss the pre-packaged stuff.

Chickpea Soup

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 large white onion, quartered and thinly sliced
  • 2 garlic cloves, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 pound beet greens (from 2 bunches), washed; leaves roughly chopped and stems cut into 1- to 2-inch pieces
  • 7 cups of water
  • One 15-ounce can of chickpeas, rinsed and drained

Directions:

  1. In a medium saucepan, heat the oil. Add the onion, garlic, and 1 tablespoon salt. Cook, stirring occasionally until softened, about 5 minutes.
  2. Add the tomato paste, and cook, stirring, for 1 minute. Best Add the beet stems, and cook, stirring occasionally, until they just begin to soften, about 4 minutes.
  3. Add the beet greens, and cook until wilted, about 3 minutes. Add the water, and bring to a boil. Reduce the heat to medium-low, and simmer for 20 minutes.
  4. Add the chickpeas, and simmer for 15 minutes. Season the soup with salt and pepper.

Ingredients

Soup

  • 3 tablespoons extra-virgin olive oil
  • 1 large white onion, quartered and thinly sliced
  • 2 garlic cloves, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 pound beet greens (from 2 bunches), washed; leaves roughly chopped and stems cut into 1- to 2-inch pieces
  • 7 cups water
  • 1 15-ounce can chickpeas, rinsed and drained

Corn Fritters

  • 3/4 cup water
  • 1 tablespoon unsalted butter
  • 1/4 cup finely ground yellow cornmeal
  • 1/2 teaspoon kosher salt, plus more for seasoning the fritters
  • 1/2 teaspoon finely ground black pepper
  • 1/2 cup finely grated Parmesan
  • 1 large egg
  • 1 tablespoon Aleppo pepper or 1 1/2 teaspoons crushed red pepper flakes
  • Vegetable oil

5 Important Nutrients For Your Mental Health – Women Fitness Magazine

Directions

Soup

    1. In a medium saucepan, heat the oil. Add the onion, garlic, and 1 tablespoon salt. Cook, stirring occasionally, until softened, about 5 minutes.
    2. Add the tomato paste, and cook, stirring, for 1 minute. Add the beet stems, and cook, stirring occasionally, until they just begin to soften, about 4 minutes. Add the beet greens, and cook until wilted, about 3 minutes. Add the water, and bring to a boil. Reduce the heat to medium-low, and simmer for 20 minutes.
    3. Add the chickpeas, and simmer for 15 minutes. Season the soup with salt and pepper.

Corn Fritters

  1. While the soup is cooking, combine the water and butter in a small saucepan. Bring to a simmer over medium-high heat, then whisk in the cornmeal. Reduce the heat to low, and cook, stirring occasionally, until the cornmeal reaches the texture of soft polenta, about 15 minutes.
  2. Stir in the salt, pepper, and cheese. Cook, stirring, 1 minute longer. Add the eggs and Aleppo pepper, and whisk constantly to make sure the eggs are distributed evenly. Remove from the heat, and let cool slightly.
  3. Add 1 inch vegetable oil to a medium saucepan, and heat to 350 degrees . Working in batches, drop the cornmeal batter into the hot oil, 1 rounded tablespoon at a time, and fry, turning a few times, until golden all over, 3 to 4 minutes. Transfer to a paper towel/lined plate, and sprinkle with salt.
  4. To serve, divide the soup among bowls, and top each with a couple of fritters. Serve.

Note

  • Recipe by Dan Kluger, the chef and owner of Loring Place in New York and the author of Chasing Flavor: Techniques and Recipes to Cook Fearlessly. Excerpted from Chasing Flavor: Techniques and Recipes to Cook Fearlessly, ©2020 by Daniel Kluger. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
  • Source link

Searches related to Beet Greens & Chickpea Soup with Corn Fritters

  • chickpea soup
  • vegan chickpea recipes
  • what is a chickpea

Sweet Potatoes With Chile Oil, Tahini & Fennel-Herb Salad 2021

Leave a Reply