I was feeling pretty crummy yesterday; tired, sick and all that super awesome stuff. So I spent most of the day in full-on lump form on the couch, willing my body to fight whatever battle was going on inside. It’s really silly but I hate admitting when I’m sick, with all the people who go on about how they absolutely never ever get sick since becoming vegan, it kind of makes you feel like a shitty vegan when you’re not quite as lucky. As much as I hope that swigging back my leafy greens will make me invincible, I know that that’s not really realistic, being as I’m not superhuman and all; and when you’re surrounded by (work) people on a daily basis who are super sick, chances are, that fantastic immune system is going to crap out, leaving you in the form of a lump on the couch.
On the bright side, I did manage to roll my ass off the couch at one point and actually do something! I made soup! It’s pretty much a necessity to consume soup when you’re feeling gross, so I made the same soup I made the last time I was sick. What I love most about this soup is how rich, creamy and comforting it is. The blended beans and parsnips give it a smooth texture without having to add any milk or cream, and the mixture of herbs along with the sherry and red wine vinegar add a special depth of flavor to the stew; plus kale is just always a great addition when you’re trying to re-boot your immune system.
I’ve been all over roasted chickpeas since I discovered them. They’re so simple to make and you can mess around with the flavors as much as you want. The smoky chickpeas are great to snack on with or without the stew, you just toss them with some maple, spices and liquid smoke and bake them till they’re nicely toasted. They’re like freakin’ crack! Smoky, salty, with a hint of sweetness, so good, just make sure you manage to get some in the soup before you eat them all. Now if you’ll excuse me, I believe there is some horrible daytime t.v. and a couch that’s calling my name.
WHITE BEAN KALE & PARSNIP STEW WITH SMOKY CHICKPEAS
– 1 tablespoon olive oil
– 2 cups parsnips, peeled and chopped
– 1 cup chopped celery
– 1 medium onion (about 1 cup), chopped
– 2 garlic cloves, minced
– 1 cup dry white wine
– 2 19-ounce cans (about 3 cups) white beans, drained
– 5 cups vegetable broth
– 3 fresh rosemary sprigs
– 1 bay leaf
– 1 tablespoon sherry wine (optional)
– 2 teaspoons red wine vinegar
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh tarragon or chives
– 1/2 pound kale, center ribs and stems removed, chopped
– Salt & pepper, to taste
– 1 19-oz can chickpeas, drained and rinsed
– 2 teaspoons olive oil
– 1 tablespoon liquid smoke
– 1 tablespoon maple syrup
– 1 teaspoon soy sauce or gluten-free tamari
– 1 teaspoon smoked paprika
– 1/2 teaspoon onion powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked salt (or regular sea salt)
– 1/4 teaspoon black pepper
- Preheat oven to 400 degrees F.
- To make the Smoky Chickpeas combine all the ingredients in a medium bowl, when the chickpeas are evenly coated, spread them out on a 9×13 pan. Bake for 15 minutes, stir the chickpeas and bake for 20 to 25 minutes more. All the liquid should be absorbed and the chickpeas should be starting to brown. Set aside.
- While chickpeas are baking, heat olive oil in large pot over medium heat. Add the kale along with a sprinkling of salt and cook until the leaves start to wilt. Remove from heat and set aside.
- Add chopped parsnips, celery, onion, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 5 cups broth, rosemary sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Remove rosemary springs and bay leaf. Either buy using an immersion blender or stand blender, puree the soup until smooth. If using a stand blender, be careful and hold down the top, covered with a tea towel in case of any splatter. If desired, add more broth by 1/2 cups at a time to thin stew. Return to pot and mix in sherry, red wine vinegar, chopped fresh herbs, kale and half of the chickpeas. Season with salt and pepper. Serve immediately, topped with additional chickpeas.