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| Tangy Chickpea Soup with Olives & Anise |
Anise is a member of the parsley family. Both the leaves and seed have a distinctive,
sweet licorice flavor. The greenish brown, comma-shaped anise seed used in today's
cold weather soup recipe also perfumes and flavors a variety of confections and
savory dishes.
Ingredients
1/4 cup extra virgin olive oil, plus more for drizzling
1 large sweet onion, chopped
Pinch of crushed red pepper
1 1/2 teaspoons anise seeds, crushed
4 cups chicken stock
Two 15-ounce cans chickpeas, rinsed
coarse salt
freshly ground black pepper
3 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
1/2 cup finely chopped parsley
12 black or green olives
Method
Heat 1/4 cup of the olive oil in a large saucepan. Add the onion, cover partially and
cook over moderate heat until softened, about 7 minutes. Stir in the crushed red
pepper and anise and cook for 2 minutes. Add the stock and chickpeas, season
with salt and pepper and simmer for 20 minutes. Stir in the lemon juice, mustard and
parsley. Garnish with the olives, drizzle with olive oil and serve.
sweet licorice flavor. The greenish brown, comma-shaped anise seed used in today's
cold weather soup recipe also perfumes and flavors a variety of confections and
savory dishes.
Ingredients
1/4 cup extra virgin olive oil, plus more for drizzling
1 large sweet onion, chopped
Pinch of crushed red pepper
1 1/2 teaspoons anise seeds, crushed
4 cups chicken stock
Two 15-ounce cans chickpeas, rinsed
coarse salt
freshly ground black pepper
3 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
1/2 cup finely chopped parsley
12 black or green olives
Method
Heat 1/4 cup of the olive oil in a large saucepan. Add the onion, cover partially and
cook over moderate heat until softened, about 7 minutes. Stir in the crushed red
pepper and anise and cook for 2 minutes. Add the stock and chickpeas, season
with salt and pepper and simmer for 20 minutes. Stir in the lemon juice, mustard and
parsley. Garnish with the olives, drizzle with olive oil and serve.
