Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, March 28, 2007

For Milanese Lentil Soup Click Here

Rosemary and Thyme Chickpeas, Too

Jyoti's Tasty Tip:

The nutty and sweet taste of chickpeas makes these beans marvelous to prepare. Make sure to soak the bean before cooking, or else it will take forever to cook. Freeze some so you’re always ready to make hummus, soup or stew. Actually, this is a take off from an Indian dish; instead of using spices, I use fresh herbs. It tastes good, too! If you want a soup, just add more broth and adjust your seasonings.

Remember, it's all about the taste!   Chef Jyoti


Makes 4 servings

Difficulty: Easy


2 tablespoons organic extra-virgin olive oil
2 cloves organic garlic, minced
1 small organic white onion, diced small
1 medium organic yellow squash, diced small
1 medium organic zucchini, diced small
2 large organic roma tomatoes, diced small
2 cups organic chickpeas, cooked and drained
1 stem fresh rosemary, cleaned
1 tablespoon fresh thyme leaves
1/2 cup organic crushed tomato
1/4 cup filtered water
1 tablespoon vegetable broth powder
1 teaspoon sea salt and black pepper, or to taste



  1. In a large skillet, heat oil over medium heat. Cook garlic and onions and stir frequently until onions are soft, 2 minutes.

  2. Add squash, zucchini, tomatoes, chickpeas, fresh herbs, and pinches of sea salt and black pepper. Cover with a lid and cook for about 3 minutes or until vegetables are softened.

  3. Then add water and vegetable broth powder. Check and adjust seasonings.

Original Talley's recipe by Chef Jyoti Friedland

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