Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/165618
prepared food focus Double Chickpea and Tomato Soup Yield: 6 cups • Prep time: 35 minutes Shelf life: at least one week You could describe this creamy vegetarian soup as humble, but it's also flavorful, colorful and healthy without any cream added. It's easy to make with pureed canned chickpeas and tomatoes combined with whole chickpeas, diced sun-dried tomatoes and fresh basil. Garnish with basil pesto or grated Parmigiano Reggiano for an added layer of flavor. 3 tablespoons olive oil 3 ounces onion, finely chopped 2 ounces carrot, finely chopped 2 ounces celery, finely chopped 2 large cloves garlic, finely chopped 3 cups canned chickpeas, rinsed and drained, divided 1 (14.5-ounce) can plum tomatoes, undrained 3 cups vegetable stock ½ cup sun-dried tomatoes in olive oil, blotted and finely chopped 1 teaspoon salt or to taste freshly ground black pepper 3 tablespoons fresh basil leaves, finely chopped basil pesto or grated Parmigiano Reggiano, to garnish (optional) 1. In a large pot, heat the oil over medium-high. Add the onion, carrot and celery and saute until limp and lightly colored, 4 to 5 minutes. Stir in the garlic, cook for 30 seconds; add 2 cups of the chickpeas, the plum tomatoes and half of the stock. Cover, decrease the heat and simmer for 15 minutes. Scrape into an electric blender and puree until completely smooth. 2. Return the soup to the pot, stir in the remaining stock and chickpeas, the sun-dried tomatoes and salt and pepper to taste. Bring to a simmer. Add the basil and taste to adjust the seasonings. If desired, serve with a dollop of pesto or a sprinkle of Parmigiano Reggiano. Nutritional Data (per cup): Calories: 250; Cholesterol: 0 mg; Sodium: 770 mg; Fat: 9 g; Dietary Fiber: 7 g Crunchy Chickpea Snack Yield: 4 cups • Prep time: 25 minutes Shelf life: Best in 1 to 2 days At Monument Lane in New York's Greenwich Village the chickpea snack is positively addictive. Owner Josh Früm shared the original recipe. Another method for making this snack is to toss a 14.5-ounce can of chickpeas—rinsed and patted dry—in 2 tablespoons of oil. Oven-roast them in a jellyroll pan at 450 F until crunchy and richly browned, about 30 to 40 minutes. Be sure to watch toward the end to make sure they don't burn. ½ tablespoon fennel seeds 2 ounces shallots 4 tablespoons all-purpose flour 4 cups canned chickpeas, rinsed and patted dry 3 cups canola oil, for frying 1 teaspoon Aleppo pepper kosher salt freshly ground black pepper 1. In a dry skillet, toast the fennel seeds for about 2 minutes until golden brown, shaking the pan occasionally. Set aside. 2. Slice the shallots very thin and dust lightly with flour, tossing to cover. In a medium pot, heat the oil to 350 F. Add the shallots and cook over medium-high until golden brown, 3 to 4 minutes. Remove with a slotted spoon to paper towels to drain. 3. Return the oil to 350 F. Add the chickpeas and cook until crispy and golden brown, 5 to 12 minutes, depending on how Chickpea wide the pot is. Remove with a slotted spoon to a metal or snacks were an glass bowl. Add the Aleppo emerging trend pepper, salt and freshly at the recent ground pepper to taste. Toss Summer Fancy well and serve. Nutritional Data (per cup): Calories: 380; Cholesterol: 0 mg; Sodium: 720 mg; Fat: 8 g; Dietary Fiber: 11 g Food Show. Read more at specialtyfood.com/ Joanna Pruess is a regular contributor to Specialty Food Magazine. onlinehighlights.