Tunisian Chickpea Soup
Ingredients:
6 C dried chickpeas (aka garbanzo beans)
3 onions, minced
1 C olive oil
1 tsp. coriander seeds, ground
1 tsp. cumin, ground
½ tsp. turmeric, ground
1/8 tsp. cayenne pepper
4 C water
2 tbsp baking soda
salt and pepper to taste
1 tbsp. freshly squeezed lemon juice
3 onions, minced
1 C olive oil
1 tsp. coriander seeds, ground
1 tsp. cumin, ground
½ tsp. turmeric, ground
1/8 tsp. cayenne pepper
4 C water
2 tbsp baking soda
salt and pepper to taste
1 tbsp. freshly squeezed lemon juice
Preparation:
1. Soak beans overnight for 12 hours.
2. In the morning, drain the water from the chickpeas and sprinkle on baking soda.
3. Let stand in strainer for 15 minutes.
4. Place chickpeas and onions in pot, cover with water, and cover partially with lid.
5. Bring to a boil and then simmer on low heat for one hour.
6. Add seasonings and ½ C additional water.
7. Simmer over very low heat for 1-½ hours, stirring occasionally.
8. Add lemon juice, stir, and serve.
2. In the morning, drain the water from the chickpeas and sprinkle on baking soda.
3. Let stand in strainer for 15 minutes.
4. Place chickpeas and onions in pot, cover with water, and cover partially with lid.
5. Bring to a boil and then simmer on low heat for one hour.
6. Add seasonings and ½ C additional water.
7. Simmer over very low heat for 1-½ hours, stirring occasionally.
8. Add lemon juice, stir, and serve.
2 comments:
What a simple, elegant way to highlight the wonderful flavor of chickpeas! I have discovered that my kids will eat just about anything with chickpeas. I'll have to try this one!
Thanx a lot Rivki :)
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