Dandelion & Garbanzo Soup
We love this thick vegan soup for its nuttiness from the garbanzo beans, its sweetness from the leeks, and the contrasting slight bitterness of the cooked dandelion greens. What also intrigues us about this recipe is how close it comes to duplicating the process of making a traditional Indian dal, where a smooth pulse soup is perked up at the last moment by the addition of a tarka, or oil fried materials (spices in the case of a dal, greens in this soup). Given the considerable trade connections between the Romans and south Asia, is it possible that the idea of a tarka made its way west, and that this recipe represents a two-millennium old example of fusion cooking? The following recipe is adapted from one presented in Christopher Styler’s 1989 Primi Piatti (ISBN 978-0060159917).
1 cup dry garbanzos, covered with water and cooked until tender
¼ cup extra virgin olive oil, in all
2 medium leeks, cleaned and sliced into ½ inch slices
5 cups stock
1 tablespoon red wine vinegar
Salt and freshly ground pepper to taste
4 garlic cloves, peeled and thinly sliced
4 cups dandelion or other bitter greens cleaned and finely shredded
Heat 2 tablespoons olive oil in a heavy 4 quart pot over medium heat. Saute leeks for 2 minutes, then lower temperature to low. Cover pot and gently cook the leeks for 10 minutes or until tender.
Toss in cooked garbanzos. Add in stock and vinegar and heat to a simmer. Cover and cook for 20 minutes. Puree the leek/garbanzo/stock mixture until smooth. Adjust seasoning with salt and pepper.
Heat a skillet over medium heat and add in the remaining olive oil. Saute the garlic slices briefly, then add in the greens. Cook until the greens wilt, about 3-4 minutes. Adjust seasoning with salt. Stir the cooked greens into the soup and serve immediately.
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