Chickpea soup
6 To 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chickpeas; soaked in water overnight, then drained |
| 8 | cups | Water |
| 1 | tablespoon | Olive oil |
| 2 | mediums | Size onions; chopped |
| 8 | Cloves garlic; chopped into small pieces | |
| 1 | small | Hot pepper; finely chopped |
| ½ | cup | Finely chopped coriander leaves |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Ground mustard seeds |
| ¼ | cup | Lemon juice |
Directions
From: Bulldogfla <Bulldogfla@...> Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour. In the meantime, heat oil in a frying pan; then stir-fry onions, garlic, and hot pepper until they begin to brown. Add frying pan contents with the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked.
Total Calories Per Serving: 133 Fat: 4 grams Posted to recipelu-digest by Bulldogfla <Bulldogfla@...> on Mar 9, 1998