Ingredients
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1
-
1/2
-
1
-
2
-
1/4 - 1/2
-
2
-
2
-
-
1/4
Directions
Moroccan Chickpea Soup, From the cookbook Mediterranean Light by Martha Rose Shulman Martha compares this soup more closely to an Indian curry unlike its milder European cousin I sometimes substitute lamb stock for the water which gives the soup even more richness If you choose to use lamb stock you’ll probably want a soothing cup of mint tea later Harissa is prepared easily and cheaply at home and there are several good recipes for it on this site , When I first reviewed this recipe back in 2005, I pureed the whole potful This time I didn’t puree any of it (yet) used dried chickpeas, homemade vegetable stock and water in equal amounts No harissa or cayenne–but a bit of a spice mix of UmmBinat’s that just smelled right for this soup I ate a bowl of it last night–with a squeeze of lemon juice and a sprinkling of freshly chopped cilantro and a nice hit of Sriracha It was really delicious and it just tasted so healthy I have portion sized containers in the freezer now-I’ll try pureeing a small amount of the chickpeas when I have it next I would note that if you use dried chickpeas and all water or homemade stock, you’ll need to add more salt, as the canned chickpeas have a fair amount of sodium , 4 1/2 stars good used Betty Crocker homemade chicken stock, the cayenne in a lesser amount per preference, canned chickpeas and yellow potato as that is what I had on hand Made for Ramadan Tag 2010
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Steps
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1
Done
|
Soak the Dried Chickpeas Overnight and Drain or If Using Canned Chickpeas, Rinse and Drain Thoroughly. |
|
2
Done
|
Combine the Chickpeas With All the Other Ingredients Except the Salt, Lemon Juice, and Cilantro and Bring to an Almost Boil. |
|
3
Done
|
Reduce Heat and Simmer Partially Covered, For 1 1/2 Hours, Until the Beans Are Tender, Less Time If Using Canned Chickpeas. Add Salt to Taste. |
|
4
Done
|
Remove 2 Cups of the Soup Mixture and Puree in a Blender, Return to the Pot and Mix Well. |
|
5
Done
|
(or Use an Immersion Blender to Facilitate.). |
|
6
Done
|
Just Before Serving, Stir in the Lemon Juice and Garnish With Fresh Cilantro. |
|
7
Done
|
Adjust Seasonings. |
|
8
Done
|
the Soup Will Keep in Refrigerator 3 to 5 Days. |
|
9
Done
|
Freezes Well. |
