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Creamy Chickpeas Soup with Moroccan Spice oil

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* Exported from MasterCook Mac *

 

Creamy Chickpeas Soup with Moroccan Spice oil

 

Recipe By : Voluptuous Vegan - Kornfeld

Serving Size : 4 Preparation Time :0:00

Categories : **Voluptuous Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsps extra virgin olive oil

1 med onion, 1 cup -- diced

4 cloves garlic -- minced

1 c chickpeas, dried, soaked overnight

1 bay leaf

1/2 c flat-leaf parsley, plus more for garnish

8 c water - for stovetop method

6 c water - for pressure cooker

1 1/2 tsps salt

1/4 c fresh lemon juice

Moroccan Spice Oil:

2 tsps whole cumin seeds

2 tsps whole coriander seeds

1 tsp whole fennel seeds

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp hot red pepper flakes

1/4 c extra virgin olive oil

 

Warm oil in medium pot and saute onions and garlic over medium-low heat

for about 10 minutes, until onions are soft and beginning to brown.

Drain chickpea and discard soaking water. Add chickpeas, onion mixture,

bay leaf, 1/2 cup parsley and water to pot, cover and bring to boil.

Lower heat to simmer and cook until chickpeas are soft, about 1 1/2 - 2

hours. Stir in salt. Remove bay leaf and blend soup until creamy. Return

soup to pot and add lemon juice. Adjust salt to taste. Ladle soup into

bowls and drizzle 1/2 teaspoon of Moroccan spice oil into each serving.

Sprinkle with chopper parsley and serve.

 

Moroccan Spice Oil:

In a heavy dry skillet, toast cumin, coriander and fennel seeds over

medium-high heat until they release a strong, fragrant aroma, about 3

minutes. Be careful not to burn. Immediately transfer seeds to grinder

or mortar and pestle and grind along with cinnamon, ginger and red

pepper flakes. Return spices to skillet along with oil and heat for a

few minutes, just until oil is warmed. Strain oil though a fine strainer

lined with cheesecloth and sore in tightly closed jar.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 192 Calories; 20g Fat (92%

calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 802mg

Sodium

Food Exchanges: 4 Fat

 

 

_____

 

--

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