Chef Nicholas Calias has contributed several healthy recipes for our Health & Wellness section. We thought that this soup would be great to have as soup of the week as well. Restaurant portions, reduce by 1/4 for home.

Ingredients:                                                                                                          

  • 1 cup  olive oil
  • 3 oz minced garlic
  • 8 cups chix peas
  • 1 lg diced onion
  • 2 T cumin whole seed toasted & grind to powder
  • 1 T turmeric
  • 1 T ground cardamom
  • 2 gl chicken stock
  • 1 dz fire roasted tomatoes concassé
  • 4 T chopped cilantro 
  • As needed Greek yogurt
  • S&P

Method:

Heat oil, sweat garlic, onions & spices; continue to cook be sure not to have any color. Add chix peas and cook for 5 minutes, remove from heat and puree chix peas. Stir in tomatoes and cilantro stock and simmer 15 minutes. Adjust seasoning, plate in a bowl, finish with a teaspoon of Greek yogurt and serve.

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 Click Here for More Soups of the Week

About Chef Calias CEC

With over 18 years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias leads the culinary operation at The Colonnade Hotel, Boston and Brasserie Jo for the last 4 years. As a Certified Executive Chef, Nicholas spent the better part of the last 8 years with Starwood Hotels and Resorts and Merritt Hospitality. Previously, Nicholas was an Executive Chef of the Westin Stamford Hotel with Merritt Hospitality, where he also was a member of the Corporate Task Force team that facilitated property acquisitions to the company portfolio. Nicholas has also been an Executive Chef with Starwood, where in addition to his daily responsibilities; he was a member of the Starwood Regional Chef’s Task Force.