We have company coming on Thursday and he will be staying for a month;  yes, in our tiny apartment with the tiny 20 sq. ft. kitchen.  In order to get ready for our guest, I have decided to clean out the pantry, freezer and fridge, which I like to do every couple of month regardless of company or night. The next few nights will be culinary creations created with the bare minimum.

Tonight I took some Rancho Gordo Chickpeas added them to a stock pot of veggie goodness and simmered slowly for a couple hours.  Then, I blended everything into a very creamy soup which I finished off by stirring in baby kale and more chickpeas to give it some some color and texture.  I love the flavor of the Ranch Gordo Heirloom Chickpeas, they are a bit firmer than canned ones or even the dried ones I buy in the bulk section, and the flavor is just nuttier and more fresh tasting.  The end result was very flavorful and very filling while being light on ingredients, perfect for a chilly and rainy evening.

Recipe