Though we often prefer the flavor and texture of dried beans, canned beans have a leg up besides convenience — the super-starchy liquid in which the beans are packed is like an ingredient itself. Reserving the liquid to add to a soup or stew as it simmers lends body and creates a creamier, velvety consistency.
We use the liquid too in this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals. It adds richness to an elegant soup built on pureed chickpeas and a whole head of slowly simmered garlic.
Cumin, cayenne and garlic add a bold kick to complement the chickpeas’ earthiness, while carrots and onion add sweetness.
If you own an immersion blender, you can use it to puree the soup directly in the saucepan; the texture won’t be perfectly smooth, but the flavors still will be great.
Chickpea and Garlic Soup with Cumin-Spiced Butter
https://www.177milkstreet.com/recipes/chickpea-garlic-soup-cumin-spiced-butter
Start to finish: 1 hour (25 minutes active)
This image released by Milk Street shows a recipe for chickpea and garlic soup with cumin-spiced butter. Credit: AP
Servings: 4
5 tablespoons salted butter, cut into 1-tablespoon pieces, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
Kosher salt and ground black pepper
3 teaspoons cumin seeds, divided
¼ teaspoon cayenne pepper OR red pepper flakes, plus another ¼ teaspoon (optional)
Two 15½-ounce cans chickpeas, 1 cup liquid reserved, rinsed and drained
1 head garlic, outer papery skins removed, top third cut off and discarded
1 teaspoon white OR black sesame seeds
In a large saucepan over medium-high, melt 2 tablespoons butter. Add the onion, carrots and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes. Add 1 teaspoon cumin seeds, ¼ teaspoon cayenne and ¼ teaspoon black pepper; cook, stirring, until fragrant, about 2 minutes. Add the chickpeas and the 1 cup reserved liquid, the…
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