I finally made my first recipe.  I wanted to do something quick because I made this one night when time was limited, so I chose Chickpea soup.  I’ve never been a chickpea fan – the texture is odd, plus I was not brought up eating chickpeas.  This recipe brought me to buy my first entire head of garlic because it called for sautéing it into the olive oil as the flavor base for the soup.  I looked up several ways for how to peel garlic cloves…on Youtube.  The one I saw repeatedly said to put the cloves in a bowl, cover with another bowl, and shake vigorously for about 10 seconds.  Well, I did this, but it did not turn out like the video said it would.  I ended up peeling my little garlic cloves with my fingernails.  Not too bad.

This soup did have good flavor.  It was super quick for a soup because she allows use of canned chickpeas.  The herb of choice in this soup was rosemary.  I’ve always used rosemary for chicken, so it was strange using it in a soup.  She did say to crush the rosemary – I crushed as well as I could, but I wouldn’t have called it “crushed rosemary.”  Thankfully none speared into my gum as whole dried rosemary usually does.  I feel like an Italian cook already…well, maybe not yet.