On Saturday night my husband made potage de garbanzos Pronounced like po-ta-hay with the j sound in the back of the throat. It's a Spanish chickpea soup. We call it purple soup this time, due to the fact that all we had was purple cabbage, and it turned everything a nice shade of purple.
1 1/3 cups Dried garbanzo beans Soaked in 6 cups of water and 1/4 tsp baking soda (this helps soften them) for 8 hours or overnight is better
2 small onions diced
6 OZ kale
1 small head of cabbage (your choice)
6 bay leaves
6 whole cloves of garlic skin on
1/4 cup olive oil
4 medium russet potatoes
6 oz chopped coppa or lean bacon
Pierce potatoes with fork and cook for 15 minutes in microwave. Let cool down in microwave.
Sauté onions in olive oil for 10 minutes until golden brown.
Chop cabbage, mix with kale and onion in pan and sauté for 5 minutes.
Cook coppa/bacon until fat is rendered
Put 10 cups of water and 2 tbsp chicken bullion or ham flavored bullion.
Drain and rinse garbanzos. Add all ingredients but potatoes to pot. Bring to boil and then reduce to simmer for 1 1/2 hours. Peel and cut potatoes into one inch cubes, add to the pot and cook additional 1/2 hour. Broth will reduce, you may need to add a cup of water the next day. Cooking the potatoes in the microwave prevents them from breaking down to starch. If you want a thicker starchier soup, put them in sooner.
For s snack Paskie made a quesadilla with corn tortillas and Brie rind trimmings that was delish.
Brie trimmings cut into small piece
pay of butter
Melt butter, coat tortillas. Place Brie on tortillas and cook slowly until melted, being careful not to burn the buttery tortillas.