Chickpea Soup With Fried Sauerkraut 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Dec 10, 2014

This simple, soothing soup gets its complex flavor from the brilliant addition of pan-fried sauerkraut.

Serve with rustic bread and a crisp salad.

Make Ahead: The soup, without the sauerkraut or yogurt, can be refrigerated for up to 1 week or frozen for up to 6 months. Defrost and reheat before adding the sauerkraut and yogurt. The fried sauerkraut can be refrigerated for up to 3 days; warm before adding to the soup.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 6 cups

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 medium leek (white part only), halved lengthwise, rinsed and thinly sliced
  • 1 clove garlic, thinly sliced
  • 1 jalapeño pepper, stemmed, seeded and finely chopped
  • 1 3/4 cups (15 1/2 ounces) cooked or canned no-salt-added chickpeas, drained and rinsed
  • 1 teaspoon mild curry powder
  • 4 1/4 cups store-bought or homemade vegetable broth (see related recipe)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 2 cups sauerkraut, squeezed of as much liquid as possible
  • 1 teaspoon coarsely ground coriander seed
  • 1/4 teaspoon sugar
  • 1/2 cup whole-milk yogurt (may substitute low-fat), for garnish

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Directions

Pour 2 tablespoons of the oil into a medium saucepan over medium heat, and when it shimmers add the leek, garlic and jalapeño. Cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes.

Reserve 2 tablespoons of the chickpeas; pour the rest into the saucepan, along with the curry powder. Cook for another few minutes, stirring frequently, until the chickpeas become dry and the curry is very fragrant.

Add the broth and 1/4 teaspoon of the salt; increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low so the liquid is barely bubbling. Cook uncovered, for 10 minutes, until the chickpeas are very tender and the flavors have melded. Taste, and add salt if needed. Use an immersion (stick) blender to puree until smooth. The soup will not be thick.

While the soup is cooking, pour the remaining 2 tablespoons of oil into a large skillet over medium-high heat. Add the sauerkraut, coriander and the reserved 2 tablespoons of chickpeas and cook, stirring frequently, until the sauerkraut is lightly browned, 3 to 4 minutes. Stir in the sugar and the remaining 1/4 teaspoon of salt, and remove from the heat.

To serve, divide the soup among bowls. Place one-quarter of the sauerkraut mixture at the center of each portion, along with a dollop of yogurt. Serve hot.

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Recipe Source

Adapted from "Green Box," by Tim Mälzer (Mosaik Verlag/Prestel Publishing, 2014).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.