Roasted chickpea calder verde
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Roasting
Despite being my pickiest child, my six year old son Calder is my best sous chef. I love that when asked what he wants to do when he grows up, he says own a bookstore with a café. A child can dream! Anyway, a while back he asked me to help him make a soup combining two of his favorite things - roasted kale and roasted chickpeas. We roasted kale and spiced chickpeas on separate baking pans, then blended some of the chickpeas with the kale and stock. I was pleasantly surprised at how tasty the soup turned out, although it was a little thin. With a few tweaks, including adding a potato (which lead to the name, a riff on the classic Caldo Verde), I knew it could be better. This is the result. Note: Unless you have a complete aversion or allergy to rice milk, I hope you’ll try this with it. I’ve been adding it to my soups and find that it adds a slightly sweet creaminess without the bulk of dairy.
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