Updated: Apr 4, 2020
I started working on this recipe last fall and with everything going on it I forgot all about it until today. I was cleaning up the cupboards, an annual spring event, and I came across the pad with the recipe at the back of the cupboard. On the margins of the pad and had written GTP, which are my notation its ready to post.
I know this is more of a fall dish, but I like soup during the summer and this soup can be served at room temp with some nice toasted bread and cucumber salad. There were also a few other recipes on the pad with the GTP in the margin, so those will follow this one soon – enjoy
4 cups of homemade Veggie stock, unsalted
2 cups chickpeas, soaked overnight, drained and rinsed
I cup of Spelt Kernels, soaked in water about 1 hour before using
2 cups of tomatoes, diced and seeded
4 shallots, minced
1 stalk of celery, minced
1 carrot, minced
1 red bell pepper, minced
4 cloves of garlic, minced
4 bay leaves
4 springs of fresh thyme
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
6 black peppercorns
Large Handful of fresh Italian Parsley, chopped and stems removed
Red Pepper flaked to taste
Salt and Pepper to taste
Place chickpeas, bay leaves, pepper corns in a stock pot, cover with water, bring to a boil, reduce, cover and simmer for about 2 hours. Drain chickpeas once al dente, discard the pepper corns and bay leaves.
In another stock pot, placed over medium high heat, drizzle with oil, once shimmering, add the shallots, celery, carrots and red bell pepper and sauté for 5 minutes until soft and tender. Add stock, drained spelt, spices, fresh thyme, garlic and half the parsley, bring to a boil, reduce, cover and simmer for 30 minutes.
Add tomatoes and chickpeas to stockpot with spelt, simmer for an additional 30 minutes until chickpeas are soft. Taste, adjust seasoning, remove from heat and cover and let stand for 15 minutes before serving, garnish with the balance of parsley – Enjoy