Soup of chick peas
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried chick peas, soaked |
| ½ | cup | Parsley, chopped |
| Salt | ||
| ¼ | teaspoon | Black pepper |
| 2 | pinches | Pulverized saffron |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Ginger, grated |
| ½ | cup | Onion, grated |
| 3 | tablespoons | Olive oil |
| 8 | cups | Stock |
| 1 | tablespoon | Tomato paste |
| 1 | cup | Potatoes, cubed |
| ¼ | cup | Lemon juice |
Directions
Drain soaked chick peas & place in a casserole or soup pot. Add parsley, salt, spices, onion, oil & stock. Bring to a boil. Reduce heat, cover & simmer for 1 hour. Add the tomato paste & simer for another 1 hour.
After 2 hours, add the potatoes & simmer for another 30 minutes. Add the lemon juice, check for salt & serve.
Adapted from Paula Wolfert, "Couscous & Other Good Foods from Morocco" Submitted By MARK SATTERLY On 11-24-94