Lunch! What to make, what to make? Hearty, delicious and beyond easy. Did I mention a helping of lovely French flair with only six ingredients?
If you haven’t figured out by now, I cook and eat according to three things: 1) hunger 2) ease 3) season. I’m always hungry. I hate spending a ton of time making something when I’m hungry. And as a vegetarian, I heavily rely on what is in season. Seeing so many other people posting pictures of tomatoes makes me want to move to California! While I’m relinquished to a small-window herb garden. Digressing…
This soup was born of hunger and the fact that I pulled out the quilt I got in L’Isle-sur-la-Sorgue back in October in an effort to goad spring into action. Provence on the brain. After smelling the lavender-filled pillow I also got at that magical Provençal market, I needed something to quickly transport me back there. I saw someone make a very basic chickpea soup a few weeks ago and put it in my recipe bank. Now that it’s a bit chilly again, I’m feeling soup! The addition of lemon and Herbes de Provence makes this light and aromatic recipe quite dreamy. Oh, and those colors!
1/4 C olive oil
1 large onion, finely chopped
4 carrots, diced
2 cans of garbanzo beans/chickpeas, drained and rinsed
4 C water
1/4 C lemon juice
1 TB Herbes de Provence
salt and pepper to taste
Gather a large soup or stock pot and heat the olive oil over medium heat. Prepare the onion and carrots and add to the pot. (Note: Cutting into smaller pieces will allow them to cook faster.) Let them cook about 5-10 minutes. You don’t want them to brown so keep stirring and lower the heat as needed. Add the chickpeas. (Note: I always use organic beans. Make sure to rinse them well to remove the sodium – you want to manage the flavor.) Mash about half of the chickpeas right in the pot to create the “stock”. Season with salt, pepper and Herbes de Provence. Add the water and let the flavors come together for about 15 minutes over medium heat. Finish with the fresh lemon juice.
Top with a pinch of Herbes de Provence and eat with abandon. This is so simple, so healthy and so easy that you shouldn’t have a care in the world while eating. Enjoy! Bon Appetit!