Middle Eastern Chickpea Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
1 cup: onion(s), chopped,
1 tablespoon: olive oil,
1/2 cup: unpeeled carrots, chopped,
1/2 cup: celery, chopped,
3: garlic clove(s), minced,
5 cup: vegetable or other stock,
2 teaspoon: salt,
2 teaspoon: ground cumin seeds pref roasted,
1 teaspoon: pepper,
1: bay leaf,
1/3 cup: white rice washed and drained,
2 tablespoon: parsley, chopped,
1 can: (16oz) tomatoes,
1 cup: cooked chickpeas homemade or canned,
GARNISH
1: lemon wedges,
1: chopped cilantro,
1: grated parmesan cheese,
Directions:
1. In a large heavy pot, saut the onion in the olive oil until
softened, 3-4 minutes. Add the carrots and celery, and cook until
soft, another 3-4 minutes. Add the garlic and saut until it begins
to turn golden, 2-3 minutes.
2. Add the stock and turn the heat to high. Bring the soup to a
simmer, then add the salt, cumin, pepper, bay leaf, rice, and parsley.
3. Empty the can of tomatoes into a bowl. Squish the tomatoes
thoroughly, then add the crushed tomatoes to the soup.
4. When the soup returns to a simmer, turn the heat to low. cover and
simmer for 30 minutes, stirring occasionally. Add the chickpeas and
simmer an additional 30 minutes. Remove the bay leaf.
5, Serve hot, garnished with lemon wedges, cilantro, and a sprinkling
of cheese.
Can be refrigerated for 3 days. Reheat before serving.
The Occasional Vegetarian
by Karen Lee
ISBN 0-446-51792-5
pg 79-80
Yield: 6 servings
Source from luhu.jp
softened, 3-4 minutes. Add the carrots and celery, and cook until
soft, another 3-4 minutes. Add the garlic and saut until it begins
to turn golden, 2-3 minutes.
2. Add the stock and turn the heat to high. Bring the soup to a
simmer, then add the salt, cumin, pepper, bay leaf, rice, and parsley.
3. Empty the can of tomatoes into a bowl. Squish the tomatoes
thoroughly, then add the crushed tomatoes to the soup.
4. When the soup returns to a simmer, turn the heat to low. cover and
simmer for 30 minutes, stirring occasionally. Add the chickpeas and
simmer an additional 30 minutes. Remove the bay leaf.
5, Serve hot, garnished with lemon wedges, cilantro, and a sprinkling
of cheese.
Can be refrigerated for 3 days. Reheat before serving.
The Occasional Vegetarian
by Karen Lee
ISBN 0-446-51792-5
pg 79-80
Yield: 6 servings
Source from luhu.jp
Tags
Soups