It’s October, while we still haven’t turned on the furnace, there’s definitely a chill in the air, and it feels great to wear a sweater. My sister came over to play cards last night, actually we needed to practice as we’re having a card night with friends later this week, and we haven’t played since the spring. We played Kings Corners, which is fun, strategic, and frustrating, which for me is the perfect card game. For supper I decided to make soup in celebration of autumn, along with a simple cheese & veggie flatbread.
I wanted to make Posole, because of a dream I’d had recently. After explaining to anyone who wanted to hear (in my dream) that a bowl of heated dirt was not, in fact, true Posole, I awoke wanting to make the real thing. But living on an island, we can’t always go out and buy things like Hominy & the right Chilies. Staring into my pantry, I spotted jars of Za’atar and Sumac, and my brain clicked into place, so I grabbed them as well as smoked paprika and a tin of chickpeas. With a great chicken stock ready, and a chicken breast in the freezer, I knew that they would come together to make a hearty soup.
The meal started with a small dish of Baba Ghanoush and some sweet potato crackers, along with a yummy Sangiovese. Next up was the soup with the flatbread. The soup had so much flavour, with a deep broth, full of chickpeas, carrots, and pulled chicken. Not a huge meal, but an absolutely perfect Card Night supper.
Enjoy making this soup, as it is fragrant and warming, and follows all the methods for a delicious braised meal. Note that the mix I use for Za’atar follows. Continue reading