Soup of Chick Peas
Yield
10 servingsPrep
10 minCook
2 hrsReady
2 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
dried, soaked |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | x |
salt
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | pinch |
saffron threads
pulverized |
*
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
ginger
grated |
|
| ½ | cup |
onions
grated |
|
| 3 | tablespoons |
olive oil
|
|
| 8 | cups |
stock
|
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | cup |
potatoes
cubed |
|
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
dried, soaked |
|
| 118 | ml |
parsley leaves
chopped |
|
| 1 | x |
salt
|
*
|
| 1.3 | ml |
black pepper
|
|
| 2 | pinch |
saffron threads
pulverized |
*
|
| 1.3 | ml |
turmeric
|
|
| 5 | ml |
ginger
grated |
|
| 118 | ml |
onions
grated |
|
| 45 | ml |
olive oil
|
|
| 1.9 | l |
stock
|
|
| 15 | ml |
tomato paste
|
|
| 237 | ml |
potatoes
cubed |
|
| 59 | ml |
lemon juice
|
|
Directions
Drain soaked chick peas and place in a casserole or soup pot.
Add parsley, salt, spices, onion, oil and stock.
Bring to a boil.
Reduce heat, cover and simmer for 1 hour.
Add the tomato paste and simer for another 1 hour.
After 2 hours, add the potatoes and simmer for another 30 minutes.
Add the lemon juice, check for salt and serve.
