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Chickpea Soup

Chickpea Soup created by Rita1652

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • Soak the beans overnight in warm water.
  • Strain and dust with baking soda.
  • Let stand for 15 minutes.
  • Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins).
  • Place in strainer and rinse thoroughly for several minutes.
  • Put into a large pot along with enough water or chicken stock to cover and bring to a boil, skimming off the foam as it rises.
  • Add the onions, tomato, rosemary, garlic, oil, salt and pepper and simmer covered until the beans split; about 90 minutes to 2 hours.
  • Serve hot with lemon slices.
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  1. jkabhol
    This soup sound lovely, but I do not understand why the baking soda. i will try it and see how it turns out. Thanks for the idea.
    Reply
  2. Rita1652
    Chickpea Soup Created by Rita1652
    Reply
  3. Rita1652
    Chickpea Soup Created by Rita1652
    Reply
  4. Rita1652
    I made 1/2 the recipe using can peas. I couldn`t use 1/2 cup of olive oil (seemed like too much)just used 1 tablespoon. Which I used to saute the onions, garlic, rosemary (I used fresh 1 teaspoon) then added the 2 tomatoes. As of todays date there is no direction above of what to do with garlic, rosemary, tomatoes. As I ladled into the bowl It seemed too thin for the peas so I put a cups worth in a blender blended and added it back to the soup. Which made for a heartier soup. I top with grated cheese and lots of black pepper. I used water but I do suggest using broth! I had a hard time rating this because of the directions and found the soup I did adjust a couple things to my liking. Sorry Mimi :( But it was just OK Not Bad but OK.:)
    Reply
  5. Mimi Bobeck
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