(recipe below)
SPICED CHICKPEA AND LEMON SOUP serves 6 2 cups chickpeas (soaked overnight in 4 cups water with a pinch of baking soda) 4 T. extra virgin olive oil 2 onions, diced 2 sticks celery, diced 1 carrot, diced 2 garlic cloves, crushed 1 tsp. salt pinch of ground black pepper 1 T. ground cumin 1 dried red chili, crushed 6 cups vegetable stock 2 T. lemon juice pinch of sugar Drain the chickpeas and put them in a saucepan with enough cold water to cover. Bring to a boil, then simmer till soft - about 1-2 hours. Towards the end of the cooking time, heat the oil in another saucepan and cook the onions, celery, and carrot over a low, stirring occasionally, till the vegetables soften and are just beginning to turn golden. Add the garlic, salt, pepper, ground cumin, and chili. Stir for a few minutes, then add the chickpeas and enough chickpea liquid and stock to cover the vegetables by 1 1/4 inches. Simmer for about 30 minutes, then blend to a smooth puree. Add more stock if the soup is too thick. Taste and season if necessary. Garnish: lemon wedges, coriander leaves, or a sprinkling of cumin and sesame seeds. |
Can I make this with canned chickpeas? I have 4 cans from when I was obessed with hummus...
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