Chickpea Soup

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Chickpea Soup

 

This thick, stewlike soup is eaten in many countries of the Middle

East, often forming the centerpiece of simple peasant meals. Salads,

olives, bread, and yogurt dishes are served on the side. Although

soaked chickpeas are generally tender enough to eat after an hour of

cooking, it is important here that they cook longer. This way the

chickpeas themselves get somewhat softer, the liquid thickens

considerably, and the soup develops a cohesion that it would

otherwise lack.

 

 

 

It might be a good idea to taste the soup before putting in the lemon

juice. Chickpea broth has a natural sweetness that you may prefer to

leave untouched.

 

2 cups dried chickpeas, picked over, washed, and drained

2 medium-sized onions, peeled, and chopped

2 medium-sized boiling potatoes, peeled, and cut into 1/2-inch dice

1 T. salt, or to taste

1/2 t. ground turmeric

1 t. ground cumin seeds

1 t. ground coriander seeds

1/8 t. cayenne pepper, or to taste

Freshly ground black pepper

2 T. lemon juice

 

Soak the chickpeas in 8 cups of water for 12 hours. Drain and rinse

thoroughly. Put the chickpeas, onions, and 8 cups water into a large

pot and bring to a boil. Cover partially, turn heat to low, and

simmer gently for 1 hour. Add the potatoes, salt, turmeric, cumin,

coriander, cayenne, and another 3/4 cup water. Bring to a boil. Cover

and simmer on very low heat for another 1-1/2 hours. Stir a few times

during this period. Check seasonings. Add the black pepper and lemon

juice. Stir to mix.

 

Serves 6.