QUARANTINE DIARIES, COMFORT FOOD & ALL THE SMALL THINGS THAT KEEP US GOING
Anna from Photogrid by me is sharing her experience from Sweden. Her go to comfort food is a delicious chickpea soup, who can blame her? She also has an absolutely stunning travel blog of Greece you that will melt your heart!
Head straight to the recipe.
A few words about you and where did the quarantine find you?
I live in Stockholm Sweden, outside the city with my husband in a residential area.
I’ve been working in the IT industry for the past 20 years. But are now slowly changing direction with photography and writing stories about Greece in my blog www.photogridbyme.com
What did it change for you ?
I was participating on a rehabilitation program in the city, but as the virus was spread in Stockholm I changed to a web based program instead.
Sweden is not in complete lockdown as other countries however almost all Swedes follow the recommendations.
But as the weather gets better and the spring season is here it’s more difficult to keep the appropriate distances I am afraid. The recommended distance is now two meters and avoid public transportation.
Universities and high schools are closed but almost all other facilities shops, banks, schools and restaurants are open with some restrictions.
Its recommended to work from home so my husband and I are working from home the last month.
How many loo-rolls can you count in your cupboards?
Counted to 16 loo-rolls in my cupboards!
We have the usual package but I had problems finding yeast this Easter but loo-rolls is produced in this country so far.
Comfort food: chickpea soup with olives
Greek chickpea soup with lemons, oregano and olives. A vegetarian dish with a lots of proteins.
Chickpea soup
Ingredients
- 1 small cup olive oil
- 2 chopped red onions
- 3 chopped garlic cloves
- 500 g boiled chickpeas
- 1 ltr boiled water
- 1 table spoon vegetable broth powder
- 2 bay leaves
- 2 teaspoons oregano
- chopped parsley
- 2 lemons
- 1-2 tablespoons flour
- Salt and pepper
Instructions
- Heat up the olive oil and roast the red onions and garlics. Add the chickpeas and mill for a few minutes.
- Add the boiled water to cover. Boil, add broth, salt and pepper and the bay leaves. Lower the heat and simmer until the chickpeas are soft or just mushy.
- Sprinkle with oregano and parsley. Squeeze the lemons, whisk together with wheat flour. Add liquid from the soup and whisk it slowly into the soup.
- Let it simmer for 5 minutes and taste. Toss over olive oil and perhaps more lemon and serve with olives and bread.
How do you cope?
I live in a house with a garden so it’s not difficult to keep the distance, can actually occupy myself outside and take walks in the neighbourhood. But I miss to hug and meet my children of course!
So more phone calls and chats over the internet helps us through this crises.
Where will you go eat once this madness is over?
At the restaurant Esperia in Stockholm with friends as we cancelled the visit there for some weeks ago.
Share a wish, just so we can finish on a happy note
I hope to see the vaccine sooner than later, so we all can go back to live more freely.
The fact is that the virus outbreak changed the world and we are forced to think twice about how we treat our planet and ourselves in the future.
Everything and everyone is connected to each other in one or the other way on this planet.
from Sweden with love,
Anna
PS: If you wish to be part of my quarantine cuisine diaries and share your experience on Eat Yourself Greek (EYG), please drop me a line here. Thanks, Eugenia
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