Difference between revisions of "Chickpea Soup"

From Recidemia
Jump to: navigation, search
m (Text replace - "\[\[Category:Lebanese ([^cC])(.*)\]\]" to "Category:Lebanese cuisine Category:$1$2 Recipes")
Line 44: Line 44:
 
[[Category:Chickpea Recipes]]
 
[[Category:Chickpea Recipes]]
 
[[Category:Clove Recipes]]
 
[[Category:Clove Recipes]]
[[Category:Lebanese Recipes]]
+
[[Category:Lebanese cuisine]]
[[Category:Lebanese Soups]]
+
[[Category:Recipes Recipes]]
 +
[[Category:Lebanese cuisine]]
 +
[[Category:Soups Recipes]]
 
[[Category:Rosemary Recipes]]
 
[[Category:Rosemary Recipes]]
 
[[Category:Soup Recipes]]
 
[[Category:Soup Recipes]]

Revision as of 11:55, 9 May 2012

Description

A Vegetable Soup

Cook Time: aprox. 2 hours and 15 minutes

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 (throw away the skins). Place into a 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. Skim off the foam as it rises. Add the onions, oil, salt and pepper. Simmer covered until the beans split for about 90 min. to 2 hours.

Serve hot with lemon slices.


Other Links

See also