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Chickpea "soup base"

May 10, 2011 • Paige
Cook and puree 1 lb of chickpeas/garbanzo beans.

Add to the blender:
garlic
olive oil
lots of basil, lemon basil is best!
lemon juice if you didn’t add lemon basil
a little tomato sauce, if you like.  Sometimes I do, sometimes I don’t.
salt, pepper

It should be the consistency of pudding.

Divide it up into 1 to 1 1/2 cup portions and freeze.  Makes an excellent soup base, or base for “macaroni and cheese”.  I freeze it in zip lock bags, laid flat so they are thin and will thaw quickly.

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