This soup had great, full-bodied flavor largely due to the chickpea curry mixture from last night. I also loved the chew of the chickpea's and hominey. I loved hominey as a little girl and i really don't know why more recipes don't call for it. This took 20 minutes start to finish. I served the soup with toasted baguette slices drizzled with EVOO and a Bell's Oberon.
- 1 cup tri-color bell peppers, sliced and seeded
- 2 cups leftover chickpea curry mixture (without rice)
- 1 garlic clove, minced
- 2 cups, low-sodium chicken broth
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 1 (15.5-ounce) can white hominy, drained
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell peppers and garlic to pan; sauté 5-6 minutes. Add chickpea mixture, chicken broth, oregano, and salt; bring to a boil. Reduce to low and stir in hominy; cook 10 minutes or until thoroughly heated.
Loosely adapted from Cooking Light magazine
Lastly, a photo of our backyard on this gorgeous fall day in NC.