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Gluten Free Chick Pea Soup with Spinach (Meat or Meatless)
Gluten Free Brownies – from a Mix! King Arthur Flour – the best!

Cooking Gluten Free

Cooking gluten free is not hard – it just takes planning.  The most difficult ingredients to source are usually those related to baking, which is why we like King Arthur gluten free mixes. King Arthur Flour was named one of the best places to work in 2010. http://www.kingarthurflour.com/about/press-release-best-places-to-work-in-Vermont-2010.html   Now we know why  King Arthur Flour has award-winning gluten free “mixes” - including mixes for brownies, a gluten free bread mix, cookie mix, chocolate cake mix (a personal favorite!), muffins, pancakes and – a gluten free PIZZA MIX!  King Arthur gluten free mixes are a quick and easy way to add that extra touch of deliciousness to any meal – especially the mmm goodness that a good home-made gluten-free soup provides on a cold snowy day!

Two of our favorite gluten-free ingredients are chick peas and spinach.  We hope you enjoy our gluten free soup recipe.  Please send us more requests and suggestions at webslices@pizzaandpajamas.com

Gluten Free Chick Pea Soup (Meat or Meatless)  - Serves 8
(printable version)

3 T olive oil
2 med onions chopped
2 carrots – thinly sliced
4 garlic cloves crushed
2 celery sticks – finely diced
2 med zucchini – sliced
1 can chickpeas – drained, rinsed with cold water
1 can (14-16 oz) chopped tomatos
2 T pesto – homemade or readymade
¼ t red pepper flakes
6-8 Cups gluten free chicken ( or vegetable) stock
10 oz fresh spinach (or 1 small pkg of frozen spinach)
Grated parmesan cheese

Heat oil large stock pot.  Add onions, carrots, garlic, celery and zucchini.  Saute and stir about 10 mins. Add the chickpeas, chopped tomatoes, chicken broth, pesto, red pepper flakes.  Bring to boil, reduce heat and simmer, covered, on low for 30 mins until vegetables are tender.  Season with salt and pepper.  Add fresh spinach, uncovered, and continue to cook until spinach is wilted.  Serve with grated parmesan cheese.

Note:  If desired, add 1 ½ cups diced cooked chicken or sliced smoked sausage  when chickpeas and other ingredients are added to stock pot.

Easy Gluten-Free Chicken Broth
(Keeps 3-4 days in refrigerator or frozen up to 6 months)

3 lbs chicken ( cut up)
2 med onions, peeled, quartered
1 T olive oil
16-18 cups cold water
2 carrots – 1 inch chopped
2 celery sticks – 1 inch chopped
Parsley – small handful
¾ t dried thyme
2 bay leaves
12 black peppercorns, lightly crushed

In a large stock put cut-up chicken and olive oil.  Cook, moderate heat, until chicken and onions are evenly browned.  Add water.  Stir well, bring to a boil.  Add remaining ingredients.  Cover.  Simmer for about 3 hours.  Strain stock through a sieve into a bowl.  Chill stock in refrigerator.  When stock is cold, remove layer of fat that will have set on the stock surface.

Note: Stock can be reheated at this time, cooled and poured into ice cube trays to freeze.  “Cubes” of stock are a quick and easy way to add flavor to any recipe when cooking gluten free.

REMEMBER:    Don’t forget to bake your King Arthur Gluten Free Brownies while your soup is simmering!

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