Chickpea Soup

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from _From the Lands of Figs and Olives_

 

 

* Exported from MasterCook *

 

Chickpea Soup (Leblabi)

 

Recipe By :Habeeb Salloum and James Peters

Serving Size : 6 Preparation Time :0:00

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups dried chickpeas -- washed and soaked overnight in 10

cups water

4 garlic cloves -- crushed

1 hot pepper -- finely chopped

1/4 cup finely chopped cilantro

1 teaspoon ground caraway seed

1 teaspoon oregano

salt and pepper -- to taste

2 tablespoons lemon juice

3 tablespoons olive oil

2 cups croutons

 

in a large saucepan, bring the chickpeas and their water to a boil, then cover

and cook over medium heat for 2 hours.

 

Add the remaining ingredients, except the lemon juice, olive oil, and croutons;

then cook over a medium heat for a further 30 minutes or until the chickpeas are

tender. Remove from the heat and stir in the lemon juice and olive oil.

Garnish each serving with croutons.

 

Description:

" from Tunisia "

Cuisine:

" Middle Eastern "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 292 Calories; 11g Fat (31.7% calories

from fat); 11g Protein; 40g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

83mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 252 0 0 0 0 0