Chickpea Noodle Soup and Oatmeal Seed Quick Bread

Be sure to use parchment paper or a sil liner – the bread will stick to the baking sheet otherwise, due to the egg wash.

Chickpea Noodle Soup

Ingredients:

  • 3 Tbsp extra virgin olive oil
  • 4 ounces broken spaghetti (about 1 cup dry)
  • ½ cup carrot, peeled and thinly sliced
  • 1 small onion, peeled and diced
  • 1 tsp garlic, minced (2 cloves)
  • 1 tsp ground cumin
  • ¼ tsp ground cinnamon
  • 4 cups lower sodium vegetable broth
  • 1 cup water
  • 14.5 ounce can petite diced tomatoes
  • 1½ cups cooked garbanzo beans or 15 ounce can, rinsed and drained
  • 2 Tbsp freeze-dried or fresh cilantro

Directions:

Heat the oil in a tall soup pot over medium-high, add the pasta and cook for about 2 minutes, until lightly toasted. Add the carrots, onion, garlic, cumin and cinnamon, cook for a minute.

Add in the broth, water, chickpeas, tomatoes and cilantro, bring to a simmer, cover and let cook on medium-low for 8 to 10 minutes, until the pasta is tender.

Season to taste with salt and pepper.

Serves 4 to 6.

Oatmeal Seed Quick Bread

Ingredients:

  • 1 cup old-fashioned oats
  • 3 cups white whole wheat flour
  • 1/3 cup brown sugar, packed
  • ¼ cup hulled hemp seeds
  • ¼ cup raw sesame seeds, brown or white
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ¾ tsp kosher salt
  • ¼ cup cold unsalted butter, diced
  • ¼ cup liquid egg substitute or 1 large egg
  • 1½ cups buttermilk

Directions:

Preheat oven to 375°, line a large baking sheet with parchment paper.

Reserve 1 Tablespoon each of the oats, hemp and sesame seeds for topping.

In a large mixing bowl whisk everything through salt together, add the butter and work in with your fingers until small crumbs. Beat the egg and buttermilk together, set aside about a Tablespoon. Add the rest to the dry, stir until mixed. Flour a work surface, knock the bread out and knead until the dough can be handled, adding flour in as needed.

Transfer to the baking sheet, patting into about a 7″ circle. Slash a large “X” across the top, brush on the reserved milk and then sprinkle on the reserved oats/seeds.

Bake for 30 to 50 minutes, until the bread is golden brown and hollow sounding when knocked.

Transfer to a cooling rack.

Serves 4 to 8.

~Sarah

 photo a4bb5554-5319-4ddd-8ed6-4f719477d785_zps6fc09a16.jpg

Comments

  1. That is a quick bread! It looks really great to. Chickpea soups are some of my favourite – they make such a good, wholesome ingredient.

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