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The Whole Foods Kosher kitchen

Moroccan Chickpea Soup Recipe

Posted on 10th of April, 2012 by Lévana

Moroccan Chickpea Soup

The French term for chickpeas is “pois chiches,” meaning something like pea’s poor relatives. Wow, if poor and modest could always taste like this (I for one think it always does), just give it to me! So many hummus joints have recently sprouted all over the city: chickpea spreads with all the fixings. But has anyone thought, as I did, about a liquid version? Rah-rah! By the way, it is not entirely my invention, as we grew up with chickpea soup at home made with meat and served as a whole dinner. But this meatless and no-less-delicious version is entirely my idea, and I am so proud of it I made it on a recent CBS morning show segment I was invited to. My plan was to knock their socks off with something very plebeian that tastes marvelous, and it worked: gastronomy sans argent! Is it any wonder that Moroccan food is my first and most lasting culinary love?

Ingredients:

1 pound dry chickpeas, soaked
overnight and drained
12 large cloves garlic
½ cup tahini (sesame paste)
1 large bunch cilantro, stems cut off
1 large bunch flat-leaf parsley,
leaves and stems
6 ribs celery, peeled
Salt to taste
2 teaspoons turmeric
1 teaspoon ground coriander
12 cups (3 quarts) water
¼ cup fresh lemon juice
Ground pepper to taste

Instructions:

Bring all but last 2 ingredients to a boil in a wide-bottom pot. Reduce the flame to medium and cook covered for 2 hours. Add the lemon juice and the pepper. Cream until smooth with an immersion blender. Adjust the texture and seasonings. Makes a dozen ample servings.

Filed under: Chickpeas Recipes, Gluten Free Recipes, Jewish Recipes, Levana Kirschenbaum, Moroccan Soup Recipes, Recipes, Sephardi Recipes, Soup Recipes, Whole Foods Cookbook, Whole Foods Kosher Kitchen

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