The weather has cooled down in Illinois, leaves are changing and snuggle time is here once again! All of this makes me want some of my most favorite foods – soup! Chickpea Soup.
I love chickpeas!
What can you do with chickpeas you ask? Drain and sprinkle a little lemon juice and salt to eat as a snack. Make hummus! Bake in oven at 350 with a little EVOO and season and eat like nuts. Use them in a salad instead of croutons. Make Falafel!
How about this – Pelt them with cardboard cutouts of people who have been annoying you!!!!
Or make, Shorba Al Homus – in other words – Egyptian Chickpea Soup!
Egyptian Chickpea Soup
- 4.5 cups chickpeas (aka: garbanzos), drain reserving 1 cup, and rinse (see note if you want to use dried chickpeas)
- 4 cups water2 tablespoons olive oil
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup finely diced mild or red onions
- 1/2 cup finely diced celery
- 1/3 cup peeled, finely diced carrots
- 1/4 cup flour
- 1/2 teaspoon cumin
- 42 ounces chicken broth (5 1/4 cups)
- 1 cup diced tomatoes (can use canned well drained)
- 1 bay leaf
- salt to taste (canned chickpeas can be high in salt, if you didn’t rinse use less salt)
- freshly cracked pepper to taste
- 1/2 cup uncooked rice
- 1 1/2 tablespoon chopped parsley
- lemon wedges
- Parmesan Cheese, freshly grated
- In large kettle heat oil and butter. Add garlic, onions, celery, and carrots. Cook, stirring until onions are soft.
- Stir in flour and cumin; blend well
- Take the 1 cup reserved liquid and 3 cups water and add to kettle, stirring quickly
- Add chickpeas and broth, tomatoes, bay leaf, salt, and pepper.
- Stir until mixture comes to a boil. Cover and simmer 2 hours.
- Add rice, and simmer 20 minutes
- Ladle 1 cup of chickpeas, rice, and vegetables into a food processor or blender. Add a little of liquid. Blend well.
- Return this mixture back to the kettle.
- Add parsley and stir to blend
- Remove bay leaf
Serve in individual bowls with a lemon wedge and sprinkle Parmesan Cheese on top.
Note: if using dried chickpeas use 12 ounces, soak overnight with 3 cups water. Drain, reserving 1 cup.
This soup is unbelievably good!
What are some of you favorite soups?