stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Chickpea and Pasta Soup with Light Rye Bread #veganMoFo

Leave a comment

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread

For todays soup, I have made a Chickpea and Pasta soup with a Light Rye Bread. Very fitting for the first day of Fall.

Time is really slipping by this month. It is hard to believe we are already in the fourth week of Vegan MoFo. In order to complete my 20 posts, I will have to be a little creative and double up one day, as I have just realised that I will only be able to squeeze 19 in before the end of September. Oh Well, I guess I will just slip in one extra…..:)

Enjoy,

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup

Serves  10

  • 1 lb dried chickpeas
  • 2 tsp bicarbonate of soda
  • 2 Tbsp flour
  • 2 Tbsp salt
  • 3 litres vegetable stock or water
  • 3 rosemary sprigs
  • 8 garlic cloves, peeled and crushed
  • 1/2 cup extra virgin olive oil
  • 1 lb skinned fresh tomatoes, seeded
  • 10 oz small tubular pasta such as ditalini
  • flat-leaf parsley, optional

Put the chickpeas in a bowl and cover with plenty of water. Mix together the bicarb of soda, flour and salt and add enough water to make a thin paste. Stir this mixture into the bowl with the chickpeas and leave to soak for at least 12 hours – preferably overnight.

When the chickpeas have doubled their size they are ready to be cooked. Drain and rinse. Put them in a large stockpot and add the vegetable stock or water. Tie the rosemary sprigs in a muslin bag and add to the stockpot. Do not be tempted to just add the rosemary sprigs without the bag, as I did. The rosemary will fall apart and you will spend a long time fishing out the stems and leaves.

Add the garlic to the stockpot and pour in half the oil. Cover the pan tightly and bring to the boil. Lower the heat and cook over the lowest simmer until the chickpeas are tender, which can take two or three hours. Do not uncover the pan for the first hour and a half, or the chickpeas will harden. For the same reason, do not add any salt until the chickpeas are nearly ready.

When the chickpeas are tender, remove  the rosemary bundle. Purée the tomatoes through a food mill or in a food processor and add to the soup with their juice. Stir well, add salt and pepper to taste and cook for a further 10 minutes or so. .

Before you add the pasta, check that there is enough liquid in the pot. You may have to add some boiling water. Now, add the pasta and cook till al dente. I like to add some freshly chopped flat-leaf parsley, but the glory of this soup will be undiminished if you prefer not to. Garnish with flat leaf parsley and drizzle with extra olive oil if you like.

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread

Light Rye Bread

Makes one loaf

  • 1 ¾ cups + 3 Tablespoons warm water
    2 ¼ teaspoons, or one ¼ ounce package active dry yeast
    2 ½ cups bread flour
    1 ½ cups light rye flour
    1 ¾ tspn salt
  • 1 Tbspn sugar
  • 2 tspn caraway seeds

Activate the yeast
In a small mixing bowl, whisk together the warm water and yeast. Allow the mixture to sit for about 10 minutes so the yeast activates.

In a medium mixing bowl, whisk together the bread flour, light rye flour and salt until well incorporated.

In another medium mixing bowl, whisk together the sugar, caraway seeds and stir until just combined. Whisk in the warm water mixture from

Mix the dough
Add the wet ingredients to the bowl containing the dry ingredients and stir with a wooden spoon in one circular direction for 1 minute. Now stir in the opposite direction for 1 minute.

Coat the ball of dough in vegetable oil
Add about 1 Tablespoon olive oil to another medium mixing bowl and spread it around the inside with your fingers. Use a spatula to scrape the dough into the oily bowl. With dampened fingers, form the dough into a ball and rotate it around in the inside of the bowl so it’s coated in oil.

Let the dough rise
Cover the bowl with a plastic bag and let it rise in a warm place until it’s doubled in size, about 1 ½ hours.

Let the dough rise once more
Degass the dough by pressing on it with dampened hands several times until no more gas comes out of the dough. Form the dough into a ball again and let it rise until it’s doubled in size, about 1 ½ hours.

Proof the dough
The dough can now be proofed by gently forming it into a lightly oiled loaf pan and allowed to sit covered with a plastic bag until it reaches about 80% to 90% of it’s intended size, which should be about 40 minutes. The proofing stage is where the dough takes most of it’s shape. It’s important to leave room under the plastic bag so the dough can rise sufficiently.

Preheat your oven to 375F  Remove the plastic bag so the dough can rest for about 10 minutes while your oven is preheating. During the baking process, the dough will rise another 10% to 20% of it’s intended size in the process known as oven spring. Bake 40 to 45 minutes or until the bottom of the loaf sounds hollow when the loaf pan is tapped.

Cool the  bread  completely before removing it from the loaf pan.

Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread

Nutrition Facts
Serving Size 456 g
Amount Per Serving
Calories 543 Calories from Fat 133
% Daily Value*
Total Fat 14.7g 23%
Saturated Fat 1.9g 10%
Cholesterol 21mg 7%
Sodium 2224mg 93%
Potassium 641mg 18%
Total Carbohydrates 86.4g 29%
Dietary Fiber 15.0g 60%
Sugars 8.4g
Protein 19.5g
Vitamin A 1% Vitamin C 5%
Calcium 8% Iron 38%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Chickpea and Pasta Soup with Light Rye Bread

Chickpea and Pasta Soup with Light Rye Bread

Advertisements

Please share your thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s