Yesterday, Daily Apple was proud to be one of the organizations participating in Soupstock — a congregation upwards of 40,000 supporters —all gathering to make a political statement to stop a proposed Mega Quarry from being built on our prized and depleting farmland. There were big names there, from all over Canada. Chefs like Susur Lee and Jamie Kennedy.The former mayor, David Miller. Blue Rodeo and Jim Cuddy. George Strombolopolous. And Food Network stars like Christine Cushing. All slurping soup together in the name of Mother Earth. And we were there.
Our organization is small. It’s mostly just me and my husband, trying to make some lasting changes in our community and build a neighbourhood that we can be proud of. It’s tough work…and not the most lucrative of career choices, that’s for sure! If I had a dime for every time someone asks me when we are going to get a “real” job, I’d be a very rich woman! But our work is rewarding. And fulfilling. And hopefully ignites a passion in other people to make a few changes to their lifestyle that can make all the difference in the world.
Yesterday, being able to offer one of our creations to thousands of people who were truly interested in making change in our world was an incredible experience. Chris (who was cheffing the event…I was wrangling an obstinate 22 month old to nap!) came home tired, soup-stained, beaming with pride and reassured. Reassured that we were making the right career choices, despite what others may think. Confident that there are other people who do believe what we believe and aren’t alone in this fight. And honoured to have been asked to cook alongside such passionate and talented chefs.
Enjoy our contribution to Soupstock everyone!
What’s in it
2 cans chickpeas drained and well rinsed (we like Eden organics!)
1 can diced tomatoes (herbed or plain – both work well)
6 cups veggie stock (home-made, Imagine or Pacific brands)
4 onions chopped
1 tsp cumin
3 tsp curry
2 tbsp fresh ginger
Pinch of cayenne (or more to taste)
Fresh cilantro and Greek-style yoghurt (optional) for topping
How to make it
Easy-peasy. One medium-size stock pot. Add all of the ingredients. Bring to a simmer for 25-30 minutes, or until all ingredients are soft. Blend with an immersion blender (we like the Kitchen Aid Blender Stick – but a traditional blender works as well) and serve with a dollop of yoghurt and chopped fresh cilantro.
Makes 10 cups.
Health tip: The mighty chickpea possesses the protein power of meat or dairy product without the saturated fat.
That’s it that’s all!
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