KosherEye
<<< o >>> Apple-Stuffed Rosemary Roast Chicken with New Potatoes <<< o >>> Halibut Pockets with Spiced Olive Tapenade and Kasha <<< o >>> KosherEye Index <<< o >>> Houston’s Copycat Kosher Asian Chicken Salad <<< o >>> Salute the USA <<< o >>> A Toast to the USA! <<< o >>> Hot Dog Hot Idea <<< o >>> Grilled Corn on the Cob <<< o >>> Smeg Stand Mixer <<< o >>> Carolina Plantation Stone Ground Grits <<< o >>>

Kosher Soups



Bookmark and Share
Chick Pea Soup PDF Print E-mail

KosherEye.com

by Levana Kirschenbaum

Another wining Moroccan dish. Consider this a liquid and hot version of the increasingly ubiquitous hummus. You eat it with a spoon, not with a pita wedge. I was invited to appear on CBS Morning News, and I was given carte blanche as to what dish I wanted to showcase. Naturally, I thought I should pick something that will knock their socks off! And knock their socks off I did, with this humble soup, precisely because I was able to get fabulous results with incredibly plebian ingredients, in minutes, with pennies! Is it any wonder Moroccan food is my first and most enduring culinary love?

Ingredients:

1 pound chick peas, soaked overnight and drained
12 large cloves garlic
1/2 cup sesame paste
1 large bunch cilantro, stems cut off
1 large bunch flat parsley, leaves and stems
6 ribs celery, peeled
Salt to taste
2 teaspoons turmeric
1 teaspoon ground coriander
12 cups (3 quarts) water
Ground pepper to taste
1/4 cup fresh lemon juice

Directions:

Bring all but last 2 ingredients to a boil. Reduce the flame to medium and cook, covered, 2 hours. Add the lemon juice and the pepper. Cream until smooth with an immersion blender. Adjust texture and seasonings.

Add a comment
 
<< Start < Prev 61 62 63 64 65 66 67 68 69 70 Next > End >>

Page 68 of 74
round-facebook round-twitter pinterest round-rss