Leftover baked ham, 1 frail carrot, 1/2 bell pepper, a huge bag of baby spinach. Pots and pots of fresh herbs. Of course there were onions and garlic, the cupboard never gets THAT bare!
Got my Zen thing going on, practicing MC’s electric typewriter on the way to the pantry to get the canned chickpeas.
And came to a screeching halt. Seems that the dozens of cans my husband brought home from the commissary were not chickpeas but hominy! Were they on sale? Was he craving pozole? In any case, that’s why. That’s why there is a can of hominy in with the chickpeas. And it was still good. Can’t touch this 🙂
Chickpea Hominy Soup with Herbs
1 onion, finely chopped
5 cloves garlic, finely chopped
2 tbsp olive oil
2-3 cups smoked ham, coarsely chopped
1/2 bell pepper, diced
1 carrot, diced
1 bay leaf
1 tbsp fresh basil, chopped
1 tbsp fresh thyme, chopped
2 tbsp fresh oregano, chopped
2 cans chickpeas, drained
1 can hominy, drained
1 tsp salt
1/2 tsp black pepper
6 cups chicken broth
3 healthy handfuls of fresh baby spinach
Saute the onions and garlic in the oil until soft. Add the ham, bell pepper and carrot, then continue to saute for 2-3 minutes. Add the bay leaf, herbs, chickpeas, hominy, salt, pepper and broth. Bring to a boil, then simmer for 45 minutes. Stir in the spinach until wilted then remove the pot from the flame.
Good with a sprinkle of grated cheese and/or fresh chopped herbs.