In any normal marriage, when one spouse makes a business trip overseas, he or she comes home with a gift for the wife and children.
I guess that means that my marriage is not only not normal, but it is unique. My husband recently spent 10 days in London for business, and when I picked him up at the airport he said,”I have something special for you.”
What ran through my mind was a vision of some exceptional gift, something expensive, or exotic. When he started unpacking I watched for the package I was sure would be coming out of his suitcase, but there was none. When he handed me a small sheaf of papers I thought then that he was going to give me the deed to an apartment in London.
As I opened up the papers to see what was inside, he had a pleased look of anticipation on his face. I believe he was expecting me to be excited and to hug him by way of showing my gratitude.
It was a recipe for garbanzo bean soup that he had convinced a chef in an Italian restaurant in London to write out for him. That it was hand printed on a series of guest checks did not make it any more disappointing, but after 16 years of marriage, should I have expected anything more than a recipe or food related items? My husband is the epitome of the lesson from that old saw, “the quickest way to a man’s heart is through his big stomach.”
The soup was actually quite good, so I will share it with you.
Garbanzo Bean Soup
6 cup cooked garbanzo beans
4 tablespoons olive oil
1 medium carrot, chopped
1 medium onion, chopped
1 celery, finely chopped
2 cloves garlic, mashed
2 cups chopped cabbage
1 teaspoon chili paste or chili powder
1 16-ounce can crushed tomatoes
1 teaspoon sage
salt to taste
-In a heavy soup pot, heat the olive oil, and then saute the onion, the carrot and the celery for five minutes.
-Add the garlic, the sage, the chili paste and the cabbage. Stir and cook for couple of minutes.
-Add the crushed tomatoes, the salt, half of the cooked garbanzo beans and 2 cups of water. Bring to a boil, cover and simmer for 15 minutes.
-In a food processor, puree the rest of the garbanzo beans with 1 cup of water. Add this puree into the soup. Stir, adjust the seasoning and cook over low heat for 10 minutes. Enjoy