Tonight I used my chickpeas in an adaptation of this soup recipe from Angelica's Home Kitchen I had mentioned last night. I added steamed potatoes and more seasonings. I used less rosemary and left out the bay leaf (I actually have them, but I'm not sure how I feel about them). It ended up being a little too strong on rosemary, but still good. I blended nearly all of it into a puree, but left a small amount of whole potato-chunks and chickpeas. I almost added diced carrots, but decided against it. I also added half a clove of roasted garlic, along with crushed garlic.
My blender held up for this!Post-blending with a swirl of fresh ground pepper.
Dinner: balsamic, olive oil and garlic roasted asparagus and cremini mushrooms
make-shift garlic bread (white was not my choice, but at least it's local and organic)
leftover chickpea-pasta bake
and a cup of soup (I only made through a 1/4 of this..)
I've never frozen soup before, and I hope this does well, as I plan on freezing most of it.