Cashew carrot ginger bisque with crisp chickpeas
A warming bisque that tastes like dinner in a can, built better with crisp roasted chickpeas and a drizzle of hot oil. The shelf holds the whole soup; you are just finishing it right.
About 420 calories a serving, 17 g protein, 71 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- one 15 oz can chickpeas, canned
From your shelf
- one 16.3 oz can organic cashew carrot ginger bisque, cashew carrot ginger
Staples
- 3 tablespoons olive oil
- to taste salt
- to taste pepper
- Drain and dry the chickpeas on paper towels while you heat 2 tablespoons of oil in a skillet over medium-high heat. Toss the chickpeas with salt and pepper, then spread them in the skillet in a single layer.
- Cook the chickpeas, shaking the pan every few minutes, until they are lightly browned and beginning to split, about 12 minutes. Slide them back onto a paper towel to drain.
- Pour the bisque into a small pot with 1/4 cup water and bring to a bare simmer over medium heat, stirring once. Taste and adjust the salt and pepper.
- Ladle the soup into two bowls. Scatter half the roasted chickpeas over each bowl, drizzle 1/2 tablespoon of the remaining oil over each, and eat right away.
Note Swap the chickpeas for croutons or crispy onions if that suits you better. Leftover soup keeps three days; reheat with a splash of water. Serve with a torn piece of flatbread or toast to wipe the bowl.
On the label
WATER, CARROTS*, ONIONS*, CANE SUGAR*, CORN STARCH*, CREAMED COCONUT*, GROUND CASHEWS*, GINGER*, SEA SALT, ROASTED GARLIC*, SPICES*.
Pacific Foods, other soups, serving 245 g, package 17.6 oz/1.1 lbs/500 g. Ingredients as printed on the label.
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Cooks as carrots, ginger. Half of it left? Use up the carrots.