It was Angel's birthday–yes, that Angel, the Ladybug Lady, the creator of Drunken Angel Hot Sauce.
So we were out a little late, and maybe debauched a bit, and then Angel, Sarah and I all ended up back at our house ISO soup. Fortunately, we had a head start on deliciousness, because there were a few cups of presoaked chickpeas just kind of hanging out in the refrigerator doing their thing. And in honor of the birthday girl, something needed to be made with a bit of kick to it courtesy of her eponymous sauce.
As near as I can remember, this is how it came together:
Late-Night Spicy Chickpea-Tomato Soup
Serves… um, well, I'm not sure. Four? Six? Somewhere in that neighborhood.
2 Tbsp olive oil
1 medium onion, chopped fairly fine
1 to 2 tsp Drunken Angel Hot Sauce (accept no substitutes!)
2 tsp Montreal steak seasoning
2 cups chickpeas, soaked overnight (then left to sit in the fridge for a couple days if that works for you–you could also make it with unsoaked chickpeas, but it will take probably about 20-30 minutes longer to cook. You could also use canned/rinsed/drained chickpeas, but I refuse to take responsibility for the results.)
1 14-ounce can diced tomatoes with chiles
5 cups vegetable broth
2 smallish zucchini, unpeeled, chopped
Juice of 1/2 lemon
Heat the olive oil in a soup pot over medium heat; add onion and cook, stirring occasionally, until translucent, about 7 minutes. Stir in hot sauce and Montreal steak seasoning and cook, stirring, one minute more.
Add chickpeas, undrained tomatoes and broth. Bring just to a boil. Cover, reduce heat and simmer until chickpeas are tender but not quite done. This is best done by repairing to another part of the house with your friends and forgetting about them for a while (30 to 40 minutes? It really depends on the chickpeas).
Stir in zucchini, replace cover and simmer until zucchini is tender, about 10 more minutes. Stir in lemon juice; taste and adjust seasoning; serve forth to ravenous tipsy friends.