Guest guest Posted September 12, 1999 Report Share Posted September 12, 1999 Here's a very easy and tasty soup. Sheryl * Exported from MasterCook * Potakhe (Chickpea Soup With Spinach) Recipe By : The Book of Jewish Food, Claudia Roden Serving Size : 6 Preparation Time :0:00 Categories : The Book Of Jewish Food Vegetarian Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Dried Chickpeas, Soaked For 2 Hrs Salt And Pepper 5 Cloves Garlic -- Finely Chopped 4 Tbsp Extra-Virgin Olive Oil 2 Lbs Spinach Juice Of 1 Lemon Boil the chickpeas in a large pot with 2-1/4 quarts of water for 1-1/2 hours or until very tender. Add salt and pepper to taste at the last 45 minutes of cooking. Saute the garlic in olive oil and add it to the pot along with more water if necessary. Wash and drain the spinach, removing tough stems. Add the spinach to the soup along with the lemon juice. Cover and cook for a few minutes or until the spinach wilts. Stir well and serve hot. - - - - - - - - - - - - - - - - - - NOTES : Sent to Rina's List 2-20-99; sent to Veg-Rec on 9-12-99 Sheryl in Iowa City ICQ 18648498 I don't suffer from insanity, I enjoy every minute of it Life is a moderately good play with a badly written 3rd act - Truman Capote May the road rise to meet you, the wind be always at your back, the sun shine warmly upon your face and the rain fall soft upon your fields. Until we meet again, may G*d hold you in the hollow of his hand. Irish blessing May I see you gray & combing your grandchild's hair. Irish blessing Quote Link to comment Share on other sites More sharing options...
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