Yesterday I was outside for ten minutes on a walk to the store. I felt betrayed by the Montreal spring, as I was stung by the biting chill on my face. The streets are dirty after the snow has mostly melted. The flowers are still hiding beneath the ground and trees won't allow the leaves to face the frosty air.
This meant that I would have to travel elsewhere. I would go where I've never been except in my dreams. I would go there through food. I would go to Greece.
I once had a boyfriend that was Greek. He introduced me to the amazing food of his country. I found out about things like souvlaki and moussaka. We would go to Toronto to dine in Greek town where I dipped my souvlaki in the traditional tzatziki, the yoghurt and garlic sauce. I tasted stuffed vine leaves, and a soup called avgolemono. It was a chicken soup with rice and an egg whisked in it and as the name tells, it was lemony. I have made this soup in the past, and a vegan version as well.
This time I made a chickpea soup that has similar tastes. I wanted to taste like I was on the shores of a small Greek Island far from everything. The sounds heard, would be the sea water coming into the shore and the screaming seagulls above. The skies would be an unimaginable shade of blue with small cotton clouds here and there. I would be sitting at a table basking in perfect sun with the ocean breeze as I had a bowl of soup and some home made pita bread.
This has simple ingredients, but with the slow careful cooking, it ends up with big flavour. I'm one who loves chili and spice, but I like an occasional break from the stimulation of multiple warm spices in a curry or such foods.
Greek chickpea soup
700g cooked chickpeas (garbanzo beans,chana,chole)
200g onion
20g garlic
65g carrot
50g celery
2 bay leaves
Juice of 1 lemon or more to taste
1 1/2 litres vegetable stock or water
Fresh herbs like parsley, dill. thyme
Salt and pepper to taste
1/4 cup olive oil
The dried chickpeas were soaked overnight. I often use canned chickpeas if I want to make something right away. There is a butcher shop right across the street that sells beans and sauces, so I sometimes run over there to get something small. Every time I go there the clerk charges me less then the price on the item. So when I want a quick can of beans I go to the butcher shop. I don't understand why she does this. Perhaps she thinks I'm a poor old lady that can't afford meat so I just get a can of beans.
I do prefer soaked cooked chickpeas. There is a difference, especially for soup or curry. They were cooked for over an hour until they were perfectly tender.
Not everyone in the world would like the tanginess of the lemon in their food. This is a good dish even without the lemon but for me it's what gives it that lift. It makes me want more.
I had two lemons ready but added a little bit at a time. I ended up using just one. It was perfect for me.
The oil was heated on medium high, then the onion, carrots, celery,and garlic added. After around 5 minutes I simmered on low for another 10 minutes covered.
I added the chickpeas and covered for another 10 minutes on low, making sure to stir. I wanted to wait to add liquid, to cook the flavors together.
I opted for a basic vegetable broth rather then water. This was homemade while the chickpeas were cooking. The broth was made with carrot, celery, onion, garlic, bay leaf, parsley, peppercorns and salt. I was actually going to buy broth the day before but someone kept blocking the shelf where it was kept. I came to my senses and decided to make it. It's so simple anyway.
This soup would not be complete without the home made pita.
Pita bread
4 cups flour
2 tsp yeast
2 tsp salt
1 tbs cane sugar
3 tablespoons oil
1 1/2 cup lukewarm water or more if needed
I first added the yeast, sugar and water together and covered leaving it for five minutes. The water was warm. I don't have a thermometer but I use the baby bottle wrist test. It works for me.
After around five minutes there is foam. I add the oil and mix then add the flour.
I mixed everything together and put on a mat to knead.
It was kneaded for around 7 to 10 minutes until smooth, then put in an oiled bowl, covered and put in the oven with hot water in another bowl.
After around an hour I took it out and it had doubled up.
I cut it into 8 pieces and formed balls.
They were flattened out and ready to go in the pan on the stove.
I put the pan on medium high then the bread. In around 1 minute it started to bubble. This is one of the most exciting things for me. I'm not into sports but I feel like it must be equivalent to someone seeing their team winning.
I flipped them back and forth until they were browned in spots on both sides.
Meanwhile back to the soup. After simmering for around an hour on low, I took around a cup full out and blended it along with some of the lemon juice. I wanted to test the lemon level before I added the rest.
The blended soup was added in to make it a little creamy.
I added more fresh herbs.
Although I tend to add chili to everything I didn't bother with this. It seemed like that would be a crime. This was a bowl of Mediterranean simplicity. It however did not lack flavor.
Although this is vegan, I am convince that nobody would question where the meat was. Chickpeas really do the trick.
Thanks for dropping by and have a great day
Photos taken with a Nikon D7500 by me except for the ones of me, taken by my other half