Corn And Chickpea Soup Recipe
Our summer, which we could not live to the fullest due to its late arrival this year, is slowly coming to an end. I realized this this morning in a very painful way when I saw the children lined up on the roads to go to school and when I was able to arrive at work in 45 minutes, which I had reached in 15 minutes in the summer. When I think of the cold, the rain, the mud, the snow, my heart shrinks. I don't know if there is another person who doesn't love winter as much as I do. When the weather gets cold, I think all my life energy mixes with the cold and spills here and there as snowflakes.
I've already started dreaming about next summer, think about the rest now. In Eastern Anatolia, children were thrown into the snow as soon as they were born, so that the child would get used to the cold. I was born in August, they didn't even wrap me, let alone throw it in the snow, probably in that heat. I guess that's why I don't like to dress in layers. I saw the sun as soon as I was born, I knew the sun. Come make me love snow, winter now.
On the other hand, I don't hate everything about winter. I love winter vegetables and winter dishes. For example, I love hot soups every evening. In addition to classic soups such as tarhana soup, lentil soup, yayla soup, I also love soups made with ordinary ingredients that I can get my hands on.
Corn soup with chickpeas is one of the soups I made with the ingredients I had at hand one day (apparently there wasn't much). Corn soup with chickpeas is a soup that I have made many times since I liked it more the first time I made it. If you have a habit of boiling chickpeas and freezing them, it is one of the easiest and quickest soups in the world. Technically, most of the ingredients are cooked or do not need to be cooked for a long time, so it can be prepared in the same time and easily as tarhana soup.
Enjoy the recipe...
- 1.5 cups of boiled chickpeas,
- 1.5 cups of boiled corn,
- 1 tablespoon of butter,
- 2 tablespoons of cornmeal,
- 1 glass of milk or 1/2 glass of cream,
- 4 glasses of water,
- 2 tablespoons of chopped parsley,
- Black pepper,
- Chili pepper.
- Melt the butter in a saucepan and add the corn meal. Stir for 1-2 mins over medium heat.
- Add the milk and water to the pan while stirring continuously,
- Once the mixture boils, add the chickpeas and corn,
- Cook until the soup thickens,
- Stir in the chopped dill, salt and black pepper,
- Cook for 5 more minutes and remove from heat.