Chickpea soup with golden spices
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Chickpea soup with golden spices
  Spices    Beans    Soups  
Last updated 6/12/2012 1:14:18 AM. Recipe ID 43118. Report a problem with this recipe.
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      Title: Chickpea soup with golden spices
 Categories: Soups and s, Beans
      Yield: 8 Servings
 
      2 c  Chickpeas; soaked overnight
           -(or 4 15-ounce cans
           -chickpeas)
      1 tb Extra virgin olive oil
      2 c  Minced onion
      4 tb Minced garlic; divided use
      2 ts Salt; as needed
      1 lg Carrot; diced
      1 pn Saffron threads
      2 ts Cumin seed; lightly roasted
      2 ts Dry mustard
    1/4 c  Fresh lemon juice
           Black pepper; to taste
      1 pn Cayenne pepper
      2 tb Tahini; or more, opt
      2 md Ripe tomato meats; *see note
           Sesame oil; optional
           Chopped fresh cilantro
 
  Soak dried chickpeas at least 4 hours. Place the soaked, uncooked
  garbanzos in a large pot and cover with water by at least 2 inches.
  Bring to a boil, then partially cover and simmer for about 1-1/2
  hours, or until the chickpeas are very soft. (If using canned, rinse
  and drain them and set aside.) Peel, seed and chop the ripe tomatoes
  and set aside (in the refrigerator).
  
  Dry pan roast the cumin seeds for a few minutes, maximum. Heat a
  fragrant olive oil in a soup pot or Dutch oven oven. Add onion, half
  the garlic, half the salt (to sweat the vegetables), and the carrot,
  saffron, cumin seeds, and mustard. Saute over medium heat for about
  10 minutes, or until the carrot begins to soften.
  
  Add cooked chickpeas, and 4 cups of liquid: vegetable broth, and/or
  water plus some of the liquid from cooking the beans, or just water.)
  Bring it to a boil, lower the heat, and cook, covered for about 20
  minutes.
  
  Add the remaining garlic and salt, along with the lemon juice, black
  pepper, and cayenne (to taste). Add the tahini if desired. Puree some
  or all of the soup in a blender or processor until fairly smooth.
  Thin with water if necessary. Taste to adjust seasoning, especially
  the salt.
  
  Serve hot, with a spoonful of diced tomato, a small amount of chopped
  cilantro and possibly a drop or two of Chinese sesame oil.
  
  * Serves 6 to 8. Soups stores well in refrigerator or freezer if
  packed air tight. See menu called "Sunset Dinner" for serving ideas.
  
  (MC-PER SERVING 25% cff): 250 calories, 7g fat, 12g protein, 37g
  carbohydrate, 0mg cholesterol, fiber 10g.)
  
  Submitted to Eat-lf by Pat Hanneman 98Apr
  
  Recipe 




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Recipe ID 43118 (Apr 03, 2005)

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