Finally! I have a recipe that will put to good use the Thai Basil I bought on a whim from the greenhouse.
I was on a fresh herb kick a couple months back. I thought to grow my own potted herbs would be so economical and healthy. Plus, when I put a steaming hot dish of food on the table I could say ‘I picked these herbs just minutes before making this recipe.’ How cool is that?!?!?
Except I wanted to get the ‘deal’ when you buy 3 potted herbs you’d get them for cheaper. So, I had already grabbed the thyme a while ago and all I really wanted was regular Sweet Basil and Parsley, but I needed a third (well technically fourth). So I spied Thai Basil. I figured I’d be adventureous. I have had one single leaf and that’s it. I’ve been searching for suitable recipes ever since.
I found this one via PETA on vegcooking.com. I haven’t tried it yet, but the recipe calls for 1 cup freshly chopped basil. I’ll be using my Thai Basil, thankyouverymuch. I’ll let y’all know how it turns out!
I’ll probably be halfing this recipe since Levi hates soup. I love it. But I can’t eat 10 cups worth without growing tired of it. The recipe doesn’t say if it’s freezer friendly so I won’t risk wasting it, I’ll just cook less!
Thai Chickpea Soup
- 1 large onion, chopped
- 2 red peppers, chopped
- 1 green pepper, chopped
- 3 garlic cloves, chopped
- 4 T olive oil
- cumin, to taste
- coriander, to taste
- cayenne pepper, to taste
- 2 quarts cooked chickpeas in liquid
- 3 cups canned chopped tomatoes
- 1 cup coconut milk
- 1 cup good-quality peanut butter
- 1/4 cup lime juice
- 1 T salt
- 1 cup freshly chopped basil
- salt and pepper, to taste
In a large pot, saute the onion, peppers and garlic in olive oil until the onion is translucent. Add the cumin, coriander, and cayenne. Saute till fragrant.
Add the chickpeas, tomatoes, coconut milk, peanut butter, lime juice and salt. Cover with water and bring to a boil, cooking for 1 hour.
Puree half in a blender and return to the pot. Stir in the basil and season with salt and pepper.
Makes 10 servings.