Chickpea Soup - Hasa Al-Hummus
Categories: Soups | Vegetables | VegetarianServes: 6 Servings
Ingredients:
- 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. Here's a basic, yet
- delicious, chickpea- based soup.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Instructions:
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---------- Recipe via Meal-Master (tm) v8.05
Title: Chickpea Soup a la Provencale
Categories: Soups
Yield: 6 Servings
2 c Dired Chickpeas
1/2 c Olive Oil
4 Leaks, White Part Only,
-Thinly Sliced
10 c Water
1/2 lb Spinach, Chopped
4 Cloves Garlic, Minced
4 tb Herbs Provencale (Thyme,
-Rosemary, Bay, Oregano &
-Marjoram)
Salt And Pepper, To Taste
1 ts Butter
Fried Croutons
1. Soak the chickpeas overnight. Rinse them in cold water.
2. Pour the oil into a soup pot, add the thinly sliced leeks, and saute
gently over medium heat for a few minutes. Add the water , chickpeas,
spinach, garlic, herbs and seasonings.
3. bring the soup to a boil, then reduce the heat to low-medium. Cover the
pot and cook the soup slowly until the chickpeas are tender (50-60
minutes). Simmer for 15 minutes more.
4. When soup is done, blend in a blender or food mill. Pour the soup back
into the pot ans reheat it. Serve the soup hot in bowls. Add butter and a
few fried croutons to the top of each serving.
Recipe by: Twelve Months of Monastery Soups, p. 7 Posted to MC-Recipe
Digest V1 #648 by Sue
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