Guest guest Posted January 13, 2001 Report Share Posted January 13, 2001 Dear Friends, I haven't been here in a while, but I thought I would share this absolutely wonderful, newly discovered recipe. I have scanned it into my computer to keep in my permanent recipe binder. I loved it and so did my husband. For the Spice Oil, I didn't have the fennel seeds or the cheesecloth- but I made it anyway. I just spooned the " clearer " oil off of the top of the little bowl I put it into and it was so impressive looking on top of the soup and the taste was excellent! I used more than the 1/2 teaspoon oil recommended- it tasted so great. I was very liberal with the lemon in the soup- I love lemon. It is very easy to make and taste like it belongs in an upscale restaurant. Enjoy! Susan McCoy kellyandsusan Chickpea Soup From Vegetarian Times January 2001 SERVES 6 This soup is a centerpiece unto itself or it can be an elegant starter for a more elaborate meal. MEAL PLAN: Serve with mesclun salad and your favorite dressing. Accompany it with a crusty baguette or flatbread. 1 Tbs. extra-virgin olive oil 1 medium onion, diced (1 cup) 4 cloves garlic, minced 2 (15-oz.) cans chickpeas, rinsed and drained 1 bay leaf ½ cup roughly chopped flat-leaf parsley, plus more for garnish 1 ½ tsp. Salt ¼ cup fresh lemon juice (I added a little more- I love Lemon, and it was great) Moroccan Spice Oil (optional; recipe follows) 1. In medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion has softened and begins to brown, about 10 minutes. 2. Add chickpeas, bay leaf, parsley and 4 cups water. Stir well, cover and bring to a boil. Reduce heat, partially cover and simmer, about 15 minutes. Stir in salt; 3. Remove bay leaf and, working in batches, puree soup in food processor or blender until very creamy. (Do not fill blender more than halfway; hold down blender lid with towel.) Return soup to pot and add lemon juice. 4. Ladle soup into bowls and drizzle 1/2 teaspoon of Moroccan Spice Oil onto each serving if desired. Sprinkle with chopped parsley. PER SERVING: 160 CAL; 7G PROT.; 4G TOTAL FAT (0 SAT. FAT); 310 CARB.; 0 CHOL; 896MG SOD.; 5G FiBER Moroccan Spice Oil MAKES 1/3 cup EGG- & DAIRY-FREE Just a drizzle of this spicy oil added to beans, grains or vegetables will turn them into exciting fare. 2 tsp. whole cumin seeds 2 tsp. whole coriander seeds 1 tsp. whole fennel seeds 1 tsp. ground cinnamon 1 tsp. ground ginger ½ tsp. red pepper flakes ¼ cup extra.virgin olive oil 1. In heavy, dry skillet over medium-high heat, toast cumin, coriander and fennel seeds until fragrant, about 3 minutes. (Be careful not to burn spices.) Immediately transfer seeds to spice grinder (an inexpensive coffee grinder will do) or mortar and pestle and grind with cinnamon, ginger and red pepper flakes. 2. Return spices to skillet. Add oil and heat just until oil is warmed through, 1 to 2 minutes. Strain oil through a fine-meshed strainer lined with cheesecloth and store in tightly closed jar. PER TABLESPOON: 97 CAL,: 0 PROT.; 100 TOTAL FAT (10 SAT. FAT); 10 CARB; 0 CHOL; 2MG SOD.; 1G FIBER Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2001 Report Share Posted January 13, 2001 Oh, and by he way, I didn't cook the onions and garlic for the ten minutes recommended. They would be too bland for my taste. I just briefly cooked them in a little bit of olive oil and added the rest of the ingredients to simmer longer. I love the smell of onions and garlic cooking in olive oil! Enjoy! Susan Quote Link to comment Share on other sites More sharing options...
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