By Julie B's Hive on March 07, 2008
Photo by Annacia
Photo by Annacia
"An 8-hour soaking time is needed but if you enjoy something different this just may be it. Garlic and warm spices add so much to this substantial soup. From Ethnic Cuisine."
Serving Size: 1 (968 g)
Servings Per Recipe: 4
"This is good. I added extra freshly squeezed lemon juice. Made for RECIPE SWAP #38 - March 2010 - Group 2 - Iced Vo Vo's."
"I just made this for our lunch, and we were impressed-it's so delicious. I was also keen to cut back on the fat, but think it's an important part of the final taste, so halved it in both steps. I added the juice of half a lemon, then half of the next half which was just right for us. Next time I make this, I'd be inclined to add a couple of teaspoons of harissa to it for a bit of bite, but it is really, really good as is too. I used half water, half home made stock for a richer flavour."
"Really enjoyed this basic and wholesome soup! Made as directed. 3 cups of chickpeas is basically a 16 ounce package. Thanks, Julie B's Hive! Made for PRMR."
"This sounded delicious but I really needed to lower the fat content. I skipped all of the oil and the sautÃ©ing by just adding the veggies to the soup to cook. This soup provides a wonderful aroma while cooking and the soup lives up to it's promise. The lemon gives it a lively edge but start with a small amount and add if wanted just as the recipe suggests. A little goes a long way in this. I didn't have any fresh cilantro so it had go go without the garnish *sigh*. Made for Photo Tag."
"We soup lovers enjoyed this one - for most part June has been chilly making soup perfect for lunch - or supper. Twelve garlic gloves seem a lot but made for great garlicy soup -giving the chickpeas flavor. Other then using only one tablespoon of cilantro using parsley for the rest made as posted for a great tasting soup we all enjoyed. Loved the combination of the seasonings in this soup."