Chickpea Soup - Hasa Al-hummus Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1 cup chickpeas, soaked in water overnight, then drained 8 cups water
1 Tablespoon olive oil 2 medium size onions, chopped 8 cloves garlic,
chopped into small pieces 1 small hot pepper, finely chopped 1/2 cup
finely chopped coriander leaves 2 teaspoons salt 1 teaspoon pepper I
teaspoon ground mustard seeds 1/4 cup lemon juice Place chickpeas and
water in a saucepan and bring to boil. Cover and cook over medium
heat for I hour.
In the meantime, heat oil in a frying pan- then stir-fry onions,
garlic, and hot pepper until they begin to brown. Add frying pan
contents with the remaining ingredients to the chickpeas. Cover and
cook over medium heat for 1 hour or until chickpeas are well-cooked.
Heres a basic, yet delicious, chickpea- based soup.
Title: CHICKPEA-COUSCOUS CROQUETTES
Categories: Main dish, Vegetarian
Yield: 4 Servings
2/3 c Sunflower seeds, hulled
-- & raw, optional
2 c Chickpeas, cooked
1 c Couscous
1/2 c Tomato juice
1/2 c Red wine, dry
3 tb Soy sauce
2 tb Dijon mustard
2 tb Red wine vinegar
2 ts Rosemary
1 ts Thyme
1/2 ts Black pepper
3 tb Fresh parsley, minced
3 cl Garlic
1/2 tb Olive oil
If using sunflower seeds, preheat oven to 350F. Spread seeds on baking
tray. Remove any shells or discolored seeds. Bake 5-7 mins, until
seeds smell nutty and darken slightly. Grind in food processor until
coarsely chopped. Add chickpeas and process until well mixed. Keep
mix in food processor. In heavy pot, combine couscous, tomato juice
and red wine. Stir and bring to a boil. Lower heat, cover and simmer
2-3 mins, until couscous has absorbed all the liquid. Let stand 5
more mins. Add cooked couscous to chickpea mixture along with
remaining ingredients except oil. Mix well, stopping processor and
scraping down the sides once or twice, until smooth. Lightly oil your
hands. Shape 2-3 tb of chickpea mixture between your hands to form a
ball. Repeat with remaining mixture until you have 24 balls. Flatten
balls to form patties about 2 inches wide and
1/2 inch thick. Brush croquettes with olive oil and place on
lightly oiled baking tray. Bake 15 mins, turn croquettes over, brush
with oil and bake another 10-12 mins. You can bake croquettes ahead
of time, refrigerate and reheat before serving. Serve with Sauce
Bourguignonne
Source from luhu.jp
1 Tablespoon olive oil 2 medium size onions, chopped 8 cloves garlic,
chopped into small pieces 1 small hot pepper, finely chopped 1/2 cup
finely chopped coriander leaves 2 teaspoons salt 1 teaspoon pepper I
teaspoon ground mustard seeds 1/4 cup lemon juice Place chickpeas and
water in a saucepan and bring to boil. Cover and cook over medium
heat for I hour.
In the meantime, heat oil in a frying pan- then stir-fry onions,
garlic, and hot pepper until they begin to brown. Add frying pan
contents with the remaining ingredients to the chickpeas. Cover and
cook over medium heat for 1 hour or until chickpeas are well-cooked.
Heres a basic, yet delicious, chickpea- based soup.
Title: CHICKPEA-COUSCOUS CROQUETTES
Categories: Main dish, Vegetarian
Yield: 4 Servings
2/3 c Sunflower seeds, hulled
-- & raw, optional
2 c Chickpeas, cooked
1 c Couscous
1/2 c Tomato juice
1/2 c Red wine, dry
3 tb Soy sauce
2 tb Dijon mustard
2 tb Red wine vinegar
2 ts Rosemary
1 ts Thyme
1/2 ts Black pepper
3 tb Fresh parsley, minced
3 cl Garlic
1/2 tb Olive oil
If using sunflower seeds, preheat oven to 350F. Spread seeds on baking
tray. Remove any shells or discolored seeds. Bake 5-7 mins, until
seeds smell nutty and darken slightly. Grind in food processor until
coarsely chopped. Add chickpeas and process until well mixed. Keep
mix in food processor. In heavy pot, combine couscous, tomato juice
and red wine. Stir and bring to a boil. Lower heat, cover and simmer
2-3 mins, until couscous has absorbed all the liquid. Let stand 5
more mins. Add cooked couscous to chickpea mixture along with
remaining ingredients except oil. Mix well, stopping processor and
scraping down the sides once or twice, until smooth. Lightly oil your
hands. Shape 2-3 tb of chickpea mixture between your hands to form a
ball. Repeat with remaining mixture until you have 24 balls. Flatten
balls to form patties about 2 inches wide and
1/2 inch thick. Brush croquettes with olive oil and place on
lightly oiled baking tray. Bake 15 mins, turn croquettes over, brush
with oil and bake another 10-12 mins. You can bake croquettes ahead
of time, refrigerate and reheat before serving. Serve with Sauce
Bourguignonne
Source from luhu.jp