Chick-Pea Soup

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* Exported from MasterCook *

 

Chick-Pea Soup

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 145

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 3 inch kombu piece

1 cup dried chick-peas -- soaked overnight

4 cups spring water -- up to 5

including reserved chick-pea soaking

water

1 onion -- peeled and diced

1 carrot -- diced

1 burdock -- quartered

1/4 teaspoon sea salt -- up to 1/2

Sliced scallions or chopped parsley

OR toasted bread cubes -- for garnish

 

Put the kombu, chick-peas, and water in a pressure cooker and cook for 1 to

1 1/2 hours. Bring the pressure down. Transfer the bean mixture to

another pot. Add the vegetables and salt. Cook for 20 to 25 minutes over

medium-low heat. Garnish with scallions, parsley, or bread cubes.

 

Variation: A delicious cool chick-pea soup can be made by pureeing 3 cups

of cooked chick-peas in a little cooking liquid or spring water. Marinate

1/2 cup shredded carrots, 1/2 cup cucumbers sliced into matchsticks, and

1/4 cup chopped chives or scallions with a few drops of tamari soy sauce

and let sit for 30 minutes. Place 1 tablespoon of marinated vegetables on

top of each bowl of chick-pea soup and garnish with 2 to 3 toasted or

deep-fried bread cubes.

 

Full book title: Complete Guide to Macrobiotic Cooking, by Aveline Kushi

and Alex Jack

 

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