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Author Notes: If I were a cartoon, I think I’d be depicted walking around, living life, working or sleeping, with various ingredients and recipe ideas fluttering around my head like a swarm of butterflies. With all the cooking magazines, cookbooks and social media feeds I browse, these butterflies carry ingredients, methods, and techniques and often collide into what eventually becomes our next dinner. And that is exactly what happened last spring.
It started with a slow stroll through Whole Foods looking at produce and pondering a couple meals for the week. I passed some sweet potato hummus and was tempted to get it for an afternoon snack, but I hate buying hummus because it is so easy to make. I just usually never make it. But I was determined and I picked up a sweet potato and a couple cans of garbonzos. Then I went home.
I cooked the sweet potato in the microwave and then put it on the counter to cool only to find it still there as I was rushing out of the house to pick up my daughter. So I threw it in the fridge and forgot about it until the next day. Somewhere in that time frame I had read a recipe for a creamy chick pea soup that sounded really good. The chickpea and sweet potato butterflies decided to merge ideas and make a sweet potato hummus soup. The rational wife butterfly insisted my husband would not at all be satisfied by that alone so I considered the other items I had picked up at the store.
Ground lamb. Lettuce. An orange. All sitting next to some parsley that desperately needed eating and half a lemon. Perfect.
I would make some grilled lamb sausage and the creamy soup topped with a gremolata of sorts and a crisp, simple salad. The sausage would be filled with cuminy love that would be a great complement to the chick peas and sweet potato and the orange would be used for zest and juice throughout. Somehow. —savorthis
- 1 pound ground lamb
- 1 tablespoon garlic, minced
- 2 teaspoons ras al hanout
- 1 teaspoon salt
- 1 orange (zested and juiced for gremolata too)
- Mix all sausage ingredients and refrigerate until ready to cook. Can be mixed the day before. Can also be grilled a day ahead and reheated.
- When ready to cook, form into patties or onto skewers and grill over medium heat to your liking (I do medium rare or about 140).
- 2 tablespoons oil
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 1/4 cup dry white wine (optional)
- 30 ounces garbanzo beans
- 1 medium sweet potato, peeled, cubed
- 2 cups chicken or vegetable broth
- 1 lemon, zested, juiced
- 1 cup parsley
- 1/4 cup orange juice
- 1/4 cup sesame oil
- Heat oil in a large pot and cook onion and 2/3 of garlic until soft. Add wine and cook until almost evaporated. Add chick peas, sweet potato and broth. Simmer everything about 20-30 minutes until the chick peas and potato are tender. Blend until very smooth (being careful of the hot liquid) and return to the pot. Season to taste with lemon juice, and s&p
- Blend parsley, 1 teaspoon each lemon and orange zest, garlic and juice until smooth adding oil in a stream to emulsify.
- Serve soup drizzled with gremolata and grilled sausage on the side.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe
- This recipe was entered in the contest for Your Best Recipe with Chickpeas