Mexican Chickpea Soup

I recently subscribed to a new blog. Now this is a big deal. I get a shitton of emails from various things I’ve subscribed to over the years and adding more is usually a bad idea, no matter how many deals they appear to offer. There’s just not enough time to pay attention to most of them.

But I just had to subscribe to this one. It has beautiful food styling, wonderful recipes AND it’s local to me. I couldn’t resist.

The first email in my inbox from Feasting at Home included a gorgeous recipe for Mexican Chicken Noodle Soup. It looked fast and tasty, so I couldn’t resist. I especially liked that idea to substitute Chickpeas for the Chicken. I often use them interchangeably in recipes and always try to have some home cooked chickpeas in the freezer.

It’s rare that I can ever follow a recipe exactly. Either I don’t have everything required or I’ve convinced myself that my ideas are better. I almost always add more veggies than the recipes asks for and i’m convinced that all recipes are improved by more veggies. I guarantee that the Mexican Chicken Noodle Soup would been great as Feasting at Home has written it but I added a few things and changed some quantities. To make it even better,  I recently made homemade Ciabatta, making it a perfect meal.

Here’s my modifications to the recipe:

Mexican Chickpea Soup

Mexican Chickpea Soup with a side of homemade Ciabatta Bread

Mexican Chickpea Soup

Adapted from Feasting at Home
2 Servings | 30 Minutes Total Time

Ingredients
1 T Olive Oil
1 medium Onion, chopped
2 stocks of Celery, chopped
2 Carrots, chopped
2 Tomatoes, chopped
2-3 frozen or fresh Jalapenos
4 Cloves of Garlic, crushed
2 cups Chickpeas (homemade with some liquid), you can substitute 1 Can
Spices: Cumin, Chili Powder, Coriander, Oregano and Cayenne
Stock to fill pot within 2 inches of top (about 2 cups)
Noodles to fill pot (1/2 cup but could add more if you have more space)
Juice of 1 lime
Garnish with avocado and fresh cilantro

Directions

Sauté the Onions in Olive Oil until clear and starting to brown. Add the celery and sauté for a couple minutes. Add the carrots, tomatoes, jalapenos, garlic, chickpeas, spices and broth. Bring to a simmer until the carrots have softened, about 10 minutes.  Add the noodles and cook for another 10 minutes. Add lime at the end, season with salt and pepper then garnish with the avocado and fresh cilantro.  Yummy!

Wild Yeast Semolina Sourdough Starter – Getting Started

I starter some sourdough starter the other day. It’s pretty simple to make, just equal parts water and flour, let it sit in a warm spot until it starts to bubble (a week or so) and feed it again. It’s kinda like getting free yeast and getting very tasty results as a bonus.

Wild Yeast Semolina Sourdough Starter

Wild Yeast Semolina Sourdough Starter

The hard part is keeping it up. Last time I make some wild yeast sourdough starter, I eventually got busy lazy and stopped feeding it, so it got all watery and gross, then it went bad. Lucky for you, I don’t have any pictures of that.

Last time, I make some super tasty bread by adapting this super fantastic recipe and guide to my own liking.

Using the sourdough starter resulted in the bread with best crust I’ve ever made! I ate half of the loaf the day I made it (but that’s not super unusual). And I make bread pretty frequently, usually with 5 minute/overnight recipe. I also made some pretty tasty pancakes.

Super Tasty and Crusty Sourdough Bread!

Super Tasty and Crusty Sourdough Bread!

Then, there was that one time in college that I tried to make sourdough starter. I had some grape laying around from my parents and though that wild yeasties would make some fantastic bread. I forgot to take into account that the we didn’t keep the main part of the house heated (I was in college and poor). So I kept using the oven to warm it up. Anyway, long story short, I killed the poor yeasties before they had a chance to make anything tasty.

Here’s the recipe. And cheers to keeping it alive and well this time!

Wild Yeast Sourdough Starter Recipe

  • 4 oz (1/2 c) Water
  • 4 oz (3/4 c plus 2 T) Flour (Rye, White or Semolina is preferred)
    • I’ve heard rumors that whole wheat can make it taste bad
    • I used half semolina flour and half white flour

Let rest, lightly covered with cheese cloth for a week or so, until it starts to bubble. Feed the sourdough EVERYDAY with equal parts flour and water. If you’re using a 1 Qt mason jar, you shouldn’t need to remove any for the first feeding, but afterwards, remove around half of the mother and discard (or use) before you feed it again.

Once you get it started and all bubbly, you should only have to feed it once or twice a week.

Note: If it starts to smell funny or turn funny colors, please discard it all. It should smell sour, like sourdough but not funky. Be safe when trying to harvest wild yeast, you could get some nasties (probably bacteria) in there instead.

I’ll post an update when the yeasties are alive and well in the starter!