Moosewood: Middle Eastern Chickpea Soup

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* Exported from MasterCook *

 

Middle Eastern Chickpea Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 88

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 large red potato -- diced

(about 2 cups)

4 cups water

3 cups reserved potato-cooking liquid -- up to 4

OR vegetable stock

4 cups cooked chickpeas

(two 15-ounce cans -drained and rinsed)

1 tablespoon minced fresh mint

2 tablespoons olive oil

1 large onion -- chopped

(about 2 cups)

3 garlic cloves -- minced or pressed

2 teaspoons salt

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon turmeric

1/8 teaspoon cayenne -- up to 1/4

ground black pepper -- to taste

2 cups diced tomatoes

chopped fresh parsley

lemon wedges

 

Serves 4 To 8. Yields 8 To 9 Cups. Preparation Time: 10 Minutes, If using

cooked chickpeas cooking time: 30 minutes

 

Here is a thick, exotically spiced soup with luscious bits of onion and

fresh tomato. The secret to achieving a smooth consistency is to blend

very well-cooked chickpeas and potatoes to create a rich, dairyless puree.

 

Try serving the soup with toasted pita wedges and an interesting assortment

of olives. This is a great leftover: it keeps for up to a week and is just

as good when reheated.

 

This recipe calls for cooked chickpeas. Sahadi brand canned chickpeas are

a good, natural product without preservatives. If you begin with dried

chickpeas, cook until quite tender.

 

Boil the potatoes in the water until very soft and then drain, reserving

the cooking liquid. In a blender, combine the potatoes with about 1 cup of

the cooking liquid or stock and puree; then transfer to a soup

pot. Combine the chickpeas, mint, and about 2 cups of the cooking liquid

and/or stock and blend until very smooth. Add the chickpea puree to the

soup pot and heat gently, stirring frequently.

 

Meanwhile, in a skillet, heat the oil and saute the onions, garlic, salt,

cumin, coriander, turmeric, cayenne, and black pepper until the onions are

translucent, about in minutes. Stir the sauteed onions into the soup. If

the soup is too thick, add more cooking liquid, water, or stock. When the

soup is hot, stir in the diced tomatoes and cook for a few more

minutes. Add more salt and black pepper to taste.

 

Serve topped with parsley and offer lemon wedges on the side.

 

Variations: Stir 2 cups of chopped fresh spinach leaves or Swiss chard

into the hot soup. Top it with Fried Shallots (see separate recipe) for a

crunchy contrast.

 

Per 10-Ounce Serving: 242 Calories, 7.9 G Protein, 5.5 G Fat, 42.3 G

Carbohydrates, 0.7 G Saturated Fatty Acids, 0 M G Cholesterol, 1019 MG

Sodium. 7.1 G Total Dietary Fiber

 

 

 

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