Comfort Chickpea Noodle Soup

This soup recipe began with two lonely leeks in my fridge. I could have done a delicious hearty potato-leek soup, but I wanted to do something different with leeks this time. I searched around and somehow found this vegan chickpea soup recipe that sounded great. I love chickpeas and never had it in a soup, so I wanted to test it out. I used my two leeks instead of yellow onions and it turned out just as hearty and delicious. I used thin egg noodles, which I boiled separately so the noodles won't get overcooked and soggy in the soup. I loved the simplicity of the frozen veggies in this soup, I just dropped it in the pot and the soup was ready. Perfect for an quick snack and a great way to get all your veggies in for the day!

Chickpea Noodle Soup

3 garlic cloves, minced

2 leeks, sliced (or 1 small to medium onion)

4 cups broth (I used chicken broth, so vegans can use vegetarian broth)

1 tsp dried dill

1/2 tsp thyme

1 can cooked chickpeas

2 cups thin egg noodles

1 small pack frozen veggies of your choice

salt and pepper to taste

1 In a small soup pot, saute leeks and garlic until softened.

2 Boil another small pot with water and cook the egg noodles.

3 Add broth, dill, thyme and chickpeas, bring to a boil. Add frozen veggies and simmer.

4 Simmer soup until veggies are tender. Serve with plenty of noodles.

 

Pasta with caramelized leeks and feta cream sauce

Whenever I see heavy cream in recipes, I try and find a way to get around it. I just can't get myself to use cream in my cooking, I just feel like I'm sinning or something. This is definitely a direct influence from my mother. I was raised in a very healthy household. I was lucky to get 98% fat free popcorn. As a kid, I craved that 2% fat! Now that I'm on my own, I definitely explore other types of cooking, but I still can't do the cream. I just can't! So when I saw this recipe, I adapted it, and voila! A perfectly creamy cream-less pasta dish! The smokey flavor from the caramelized leeks and the creamy feta together create a kick ass bowl of noodles! Trust me. My apartment smelled so good my dog was going crazy!

Pasta with caramelized leeks and feta cream sauce

1 lb pasta, I used fettuccine but any shape would work

2 leeks, sliced thin

2 cloves garlic, minced

1/4 cup feta, more for topping

Couple leaves mint, optional

salt 'n' peppa

1 Boil a pot of water, season with kosher salt. Place noodles in rapidly boiling water and cook until al-dente.

2 Cut tall dark part off the leeks and discard. Wash light green part thoroughly and slice into thin rings.

3 Saute sliced leeks over medium heat with olive oil and a bit of butter. Cook until softened and slightly golden. Season with salt 'n' peppa.

4 Add minced garlic cloves and cook with the leeks. Let flavors meld together.

5 Pour feta into the same pan and let heat through and melt. Add some hot pasta water into the pan until it becomes creamed and saucy.

6 At this time, the pasta should be ready. Pour drained pasta into the pan and incorporate the leek-feta sauce throughout. Top with more feta and some mint if you have it. Enjoy!

Note: I put up 2 photos of the pasta because I couldn't choose! Which one do you like better?

This is my submission for Presto Pasta Night! Thanks Daphne for hosting this week's roundup!

Braised Leeks

If the mere thought of turning on your oven this summer makes you cringe, then this recipe is for you! This vegetable dish can easily be tucked into your toaster oven and only takes 20 minutes to braise. And let me tell you, it is SO worth it. Leeks are usually hidden in soups, sauces, or casseroles. It has a milder onion flavor and is extremely versatile. This dish really showcases the leeks for who they are! Braising allows the leeks to breakdown and become sweet, smokey, and so tender you could eat with a spoon.

Braised Leeks

3 leeks

Kosher Salt, freshly ground pepper

olive oil

1/2 cup chicken stock (or vegetable stock)

Lemon zest of 1 lemon

1/2 tablespoon dried thyme

1 teaspoon breadcrumbs

1 Preheat oven to 425 degrees

2 Trim of the dark green stalks and the roots. Slice the leeks in half lengthwise.

3 Place leeks in a bowl of cold water, cut side down to release the dirt between the folds. Most of the dirt will collect at the bottom of the bowl. This will take about 10 minutes.

4 Dry the leeks with a paper towel and season, cut side up, with salt and pepper

5 Prepare a pan with some olive oil over medium heat. Place the leeks cut side down and let brown for 5 minutes. The leeks should sizzle when on the pan.

6 Transfer the browned leeks, cut-side up, to an oven-safe dish small enough to fit into your toaster oven.

7 Pour the stock over the leeks and top with thyme, lemon zest, a little more salt, and bread crumbs.

8 Braise for about 20 minutes until the leeks are tender.

If you are wondering what to serve the leeks with, it really can go with anything — chicken, fish, meat. Thats the beauty of leeks. Versatility. I served this veggie style with a hard boiled egg and some sauteed garlic spinach. It was oh so satisfying and delicious!