Guest guest Posted December 1, 2008 Report Share Posted December 1, 2008 I don't remember which list I got this off of (it very well may have been this one) But anyway it says to cook all ingredients together for 20 minutes but IN WHAT? Won't it be dry as you don't add soy milk til the last minute? Thanks for any opinions on this. Nikita Chick Pea Soup Source: Eat for Strength (Thrash) 2 cups cooked chick peans (garbanzos) 1/4 cup grated onion 1/4 cup pimiento 1/2 tsp. salt Cook for 20 minutes to blend flavors. Add 1 cup soy milk at time of serving. Serve as a gravy if desired with corn grits or brown rice. Serves: 4 " All the arguments to prove man's superiority cannot shatter this hard fact: In suffering, the animals are our equals " . ~Peter Singer~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 2, 2008 Report Share Posted December 2, 2008 Hi!Yes, looks like the liquid got missed off the ingredients list. I'd add 2 cups of water (at the beginning), and then more if it looked like it needed it. Mind you, I do like my soups thick!CheersaliceOn 02/12/2008, at 8:41 AM, nikita4animals wrote:I don't remember which list I got this off of (it very well may have been this one) But anyway it says to cook all ingredients together for 20 minutes but IN WHAT? Won't it be dry as you don't add soy milk til the last minute? Thanks for any opinions on this.NikitaChick Pea SoupSource: Eat for Strength (Thrash)2 cups cooked chick peans (garbanzos)1/4 cup grated onion1/4 cup pimiento1/2 tsp. saltCook for 20 minutes to blend flavors. Add 1 cup soy milk at time of serving. Serve as a gravy if desired with corn grits or brown rice.Serves: 4"All the arguments to prove man's superiority cannot shatter this hard fact: In suffering, the animals are our equals". ~Peter Singer~__._,_.__ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 3, 2008 Report Share Posted December 3, 2008 Thanks Alice. Thought I was just crazy or something, lol. I'll try it with a little water or maybe even some veggie broth. Nikita Alice Leonard <aliceRe: Chick Pea Soup Date: Monday, December 1, 2008, 11:46 PM Hi! Yes, looks like the liquid got missed off the ingredients list. I'd add 2 cups of water (at the beginning), and then more if it looked like it needed it. Mind you, I do like my soups thick! Cheers alice On 02/12/2008, at 8:41 AM, nikita4animals@ wrote: I don't remember which list I got this off of (it very well may have been this one) But anyway it says to cook all ingredients together for 20 minutes but IN WHAT? Won't it be dry as you don't add soy milk til the last minute? Thanks for any opinions on this.NikitaChick Pea SoupSource: Eat for Strength (Thrash)2 cups cooked chick peans (garbanzos)1/4 cup grated onion1/4 cup pimiento1/2 tsp. saltCook for 20 minutes to blend flavors. Add 1 cup soy milk at time of serving. Serve as a gravy if desired with corn grits or brown rice.Serves: 4"All the arguments to prove man's superiority cannot shatter this hard fact: In suffering, the animals are our equals". ~Peter Singer~__._,_.__ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 I made this for breakfast this morning. It's cold out and I just wanted some kind of hot comfort food. Anyways, there were a couple leeks in the fridge that needed using, so I subbed them for the onion, and I added a clove of garlic to the recipe. When I blended it, instead of soymilk, I used plain almond milk. I made it a little on the thin side so that I could just cup the mug in my hands and drink it, instead of using a spoon. The soup is DELISH! -Sandra > Chick Pea Soup > > Source: Eat for Strength (Thrash) > > 2 cups cooked chick peans (garbanzos) > 1/4 cup grated onion > 1/4 cup pimiento > 1/2 tsp. salt > > Cook for 20 minutes to blend flavors. Add 1 cup soy milk at time of serving. Serve as a gravy if desired with corn grits or brown rice. > > > Serves: 4 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 Yummmm, Can't wait to try it too! Nikita "All the arguments to prove man's superiority cannot shatter this hard fact: In suffering, the animals are our equals". ~Peter Singer~--- On Thu, 12/4/08, Sandra <gypwytch wrote: Sandra <gypwytch Re: Chick Pea Soup Date: Thursday, December 4, 2008, 10:58 AM I made this for breakfast this morning. It's cold out and I just wanted some kind of hot comfort food. Anyways, there were a couple leeks in the fridge that needed using, so I subbed them for the onion, and I added a clove of garlic to the recipe. When I blended it, instead of soymilk, I used plain almond milk. I made it a little on the thin side so that I could just cup the mug in my hands and drink it, instead of using a spoon. The soup is DELISH!-Sandra> Chick Pea Soup> > Source: Eat for Strength (Thrash)> > 2 cups cooked chick peans (garbanzos)> 1/4 cup grated onion> 1/4 cup pimiento> 1/2 tsp. salt> > Cook for 20 minutes to blend flavors. Add 1 cup soy milk at time of serving. Serve as a gravy if desired with corn grits or brown rice.> > > Serves: 4 Quote Link to comment Share on other sites More sharing options...
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