Middle-eastern chickpea soup

Yield: 6 servings

Measure Ingredient
1 cup Onion(s), chopped
1 tablespoon Olive oil
½ cup Unpeeled carrots, chopped
½ cup Celery, chopped
3 \N Garlic clove(s), minced
5 cups Vegetable or other stock
2 teaspoons Salt
2 teaspoons Ground cumin seeds pref roasted
\N \N Lemon wedges
\N \N Chopped cilantro
1 teaspoon Pepper
1 \N Bay leaf
⅓ cup White rice washed and drained
2 tablespoons Parsley, chopped
1 can (16oz) tomatoes
1 cup Cooked chickpeas homemade or canned
\N \N Grated Parmesan cheese


1. In a large heavy pot, saut‚ the onion in the olive oil until softened, 3-4 minutes. Add the carrots and celery, and cook until soft, another 3-4 minutes. Add the garlic and saut‚ until it begins to turn golden, 2-3 minutes.

2. Add the stock and turn the heat to high. Bring the soup to a simmer, then add the salt, cumin, pepper, bay leaf, rice, and parsley.

3. Empty the can of tomatoes into a bowl. Squish the tomatoes thoroughly, then add the crushed tomatoes to the soup.

4. When the soup returns to a simmer, turn the heat to low. cover and simmer for 30 minutes, stirring occasionally. Add the chickpeas and simmer an additional 30 minutes. Remove the bay leaf.

5, Serve hot, garnished with lemon wedges, cilantro, and a sprinkling of cheese.

Can be refrigerated for 3 days. Reheat before serving.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 79-80 Submitted By DIANE LAZARUS On 10-05-95

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