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Try chef Cat Cora's recipe for Chickpea and Roasted Pepper Soup, a
dinner from her complete seven-day menu.
Ingredients:
Serves 4–6
Heat the olive oil in a large pot over medium-high heat. Add the chopped
onion and sauté, stirring constantly until lightly browned, 5 to 7 minutes.
Add the garlic and sauté just for 1 to 2 minutes to bring out the garlic's
fragrance. Add the chickpeas and Italian seasoning, mixing well.
In a food processor or a blender, puree the contents of the jar of red bell
pepper strips (or your own red peppers if you already have some roasted).
Add the red pepper puree to the soup and simmer for about an hour.
Season with salt and pepper before serving.