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Soup Of Chick Peas ethnic, soups, vegetarian 1 cup dried chick peas, soaked 1/2 cup parsley, chopped 1 salt 1/4 teaspoon black pepper 2 pinch pulverized saffron 1/4 teaspoon turmeric 1 teaspoon ginger, grated 1/2 cup onion, grated 3 tablespoon olive oil 8 cup stock 1 tablespoon tomato paste 1 cup potatoes, cubed 1/4 cup lemon juice Drain soaked chick peas & place in a casserole or soup pot. Add parsley, salt, spices, onion, oil & stock. Bring to a boil. Reduce heat, cover & simmer for 1 hour. Add the tomato paste & simer for another 1 hour. After 2 hours, add the potatoes & simmer for another 30 minutes. Add the lemon juice, check for salt & serve. Adapted from Paula Wolfert, "Couscous & Other Good Foods from Morocco" Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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