Chef Norm Pastorin
Flavourful garnishes add punch to this cozy soup
1 Tbsp extra virgin olive oil
1/4 cup onion, minced
2 Tbsp celery, minced
2 Tbsp carrot, minced
3 cups canned chickpeas
1 sprig thyme
1 bay leaf
salt, to taste
3/8 tsp black peppercorns
white pepper, to taste
lemon juice, to taste
1 Tbsp red onion, minced
1 Tbsp lime juice
pinch of kosher salt
1 cup quinoa
1 1/2 cups water
salt, to taste
1 cup canola oil
4 pcs fresh jalapeño, or other spicy pepper
1 Tbsp chile flakes
3 tsp paprika
- Sweat mirepoix in olive oil in a stockpot.
- Drain and rinse chickpeas. Add to stockpot.
- Add enough water to cover by 2 inches and simmer for one hour.
- Blend in blender until smooth and return to stockpot. Add herbs and seasoning and continue to cook over low heat for 30 min.
- Mash together all ingredients.
- Bring quinoa and water to boil in a medium saucepan. Reduce heat to low, cover and simmer until tender.
- Spread cooked quinoa on sheet pan in a single layer. Dry in oven overnight on warm or on lowest setting.
- Heat a pot of oil to 325˚F. Working in batches, place dried quinoa in a strainer and lower into oil, stirring with a spoon to prevent clumping. Lay on a paper towel lined sheet pan to cool. Season with salt. Alternatively, toss dried quinoa in olive oil and bake in the oven at 350˚F until golden brown (crispiness will not be as uniform).
- Combine all ingredients in saucepan. Simmer over medium heat until oil begins to produce small bubbles (180˚F).
- Transfer to heat proof container and let cool to room temperature overnight. After 24 hours, strain out solids.
Yields 4 servings