Creamy Chickpea + Quinoa Soup

We had a pretty eventful week that involved an unexpected hospital trip for Jordan (thank goodness he’s *all things considered* fine + on the mend) and holy shit - if that’s something we can avoid going through again I would love that.  There is just something about seeing your spouse, or really any close family member, in a hospital gown and laying in a hospital bed that’s so unsettling.  And scary!  I can’t explain is other than it’s just so uncomfortable and a situation you don’t want to be in.  I am so grateful he’s fine and got to go home, but just really wasn’t on my BINGO card to have that happen.  

Undesirable circumstances, but I am proud of us for making the best out of a shitty situation.  I spent the night with him, and the Memo’s burrito + quesadilla picnic was 10/10.  And shout out to the hospital recliner beds - not half bad.  I slept better on that than I did the bed in our “luxury” Bend AirBnb.  And I had few premium trips to the gift ship and the “fake Starbucks” to purchase all the fun snacks + treats they had to offer.  Not so fun - the 5am wake up call from the physical therapist to get evaluated.  Are they ok?  Because that shit felt criminal.

Anyways, our departure was very welcomed and getting back home to our dogs and our bed and our favorite trash TV was heavenly.  Also heavenly - having this Creamy Chickpea + Quinoa Soup in the fridge waiting for me.  I had made this soup earlier in the week with the intention to munch on leftovers later this week.  Save ourselves a weeknight of cooking dinner.  And I’m so glad we tried this recipe.  It was savory + rich + filled to the brim with veggies.  We loved it and we were excited it was in the fridge to welcome us home.

 
 

Honestly - this soup is like Thanksgiving.  When I was making it, I joked with Jordan that I was getting all my holiday mise en place prepped.  The carrots, leeks, and celery came together perfect for a hearty and savory bowl of soup.  Plus, we’re in the midst of the rain + cold weather, so a totally seasonal, cozy soup hit the spot.

Special ingredient - chickpeas

We add chickpeas to LOTS of things these days.  Soups, salads, crisp em’ up to use in place of croutons.  We love them & we LOVE adding them to soup to make our vegetarian soup a little bit more hearty.  The chickpeas add a meaty texture to soups & absorb all the flavor of the broth, and are our easy go to in place of a meat item.

Quinoa is our newest obsession.  Our newest bowl base for a little extra protein hit, and I thought why not throw it in some soup.  I used quinoa in place of pasta, and it was delicious.  Had a bit of the signature quinoa crunch, but absorbed all the yummy flavor of the broth and veggies.  I loved it!  Takeaway - will substitute quinoa for pasta in soups again.

 
 

We loved this soup!  It hit the spot for a cozy, warming soup in the heart of Winter.  Topped off with a pinch of parmesan & red pepper flakes.  It’s perfect!

I swapped the It was also an excuse to get quinoa on the weekly meal plan for a pre.  What can I say - it’s one of our protein fixes right now, and we’re kind of obsessed.  

 
 

For the soup

  • 3 tbsp butter

  • 2 leeks, halved + thinly sliced

  • 2 carrots, peeled and sliced into disks

  • 2 celery ribs, sliced

  • 4 garlic cloves, minced

  • about 3 c. diced sweet potatoes (I used 2

  • 1 tsp dried oregano

  • 1 heaping tbsp. fresh thyme

  • 1 tbsp flour

  • salt + pepper

  • 1 bunch lacinto kale, stems removed + sliced

  • 6 c. broth

  • 1 c. quinoa

  • 1/2 c. heavy cream (up to 1/4 c. more if you want a creamier texture)

  • 1 can chickpeas

  • Toppings: parmesan + red pepper flakes

Place a large Dutch oven over medium heat. Add in the butter. Once the butter is melted, add in the leeks, carrots, celery, and garlic. Stir to coat the veggies in the butter + saute until tender - about 7 minutes. Add in the herbs plus a pinch of salt + pepper. Stir in the flour, and toast everything for 1-2 minutes - stirring regularly. Sprinkle in the flour + stir to get a rue consistency. Toast for 1 minute. Slowly pour in the broth, then stir in the kale. Bring the mixture to a boil, and stir in the sweet potatoes + quinoa. Once the mixture is bubbling, reduce the heat to low, cover the pot, and continue to cook for 25 minutes.

Once the cooking period has passed, make sure the sweet potatoes are tender. Stir in the heavy cream + chickpeas. Cover + cook for an additional 10 minutes.

Top with parmesan + red pepper flakes, serve with a piece of crusty bread, and enjoy!

Lesley ZehnerComment