Chef Norm Pastorin
Flavourful garnishes add punch to this cozy soup
1 Tbsp extra virgin olive oil
1/4 cup onion, minced
2 Tbsp celery, minced
2 Tbsp carrot, minced
3 cups canned chickpeas
1 sprig thyme
1 bay leaf
salt, to taste
3/8 tsp black peppercorns
white pepper, to taste
lemon juice, to taste
1 Tbsp red onion, minced
1 Tbsp lime juice
pinch of kosher salt
1 cup quinoa
1 1/2 cups water
salt, to taste
1 cup canola oil
4 pcs fresh jalapeño, or other spicy pepper
1 Tbsp chile flakes
3 tsp paprika
1. Sweat mirepoix in olive oil in a stockpot.
2. Drain and rinse chickpeas. Add to stockpot.
3. Add enough water to cover by 2 inches and simmer for one hour.
4. Blend in blender until smooth and return to stockpot. Add herbs and seasoning and continue to cook over low heat for 30 min.
1. Mash together all ingredients.
1. Bring quinoa and water to boil in a medium saucepan. Reduce heat to low, cover and simmer until tender.
2. Spread cooked quinoa on sheet pan in a single layer. Dry in oven overnight on warm or on lowest setting.
3. Heat a pot of oil to 325˚F. Working in batches, place dried quinoa in a strainer and lower into oil, stirring with a spoon to prevent clumping. Lay on a paper towel lined sheet pan to cool. Season with salt. Alternatively, toss dried quinoa in olive oil and bake in the oven at 350˚F until golden brown (crispiness will not be as uniform).
1. Combine all ingredients in saucepan. Simmer over medium heat until oil begins to produce small bubbles (180˚F).
2. Transfer to heat proof container and let cool to room temperature overnight. After 24 hours, strain out solids.
Yield 4 servings