Chick Pea Soup
by Levana Kirschenbaum
Ingredients:
1 pound chick peas, soaked overnight and drained
12 large cloves garlic
1/2 cup tahini
1 large bunch cilantro, stems cut off
1 large bunch flat parsley, leaves and stems
6 ribs celery, peeled
Salt to taste
2 teaspoons turmeric
1 teaspoon ground coriander
12 cups (3 quarts) water
Ground pepper to taste
1/4 cup fresh lemon juice
Directions:
Bring all but last 2 ingredients to a boil. Reduce the flame to medium and cook, covered, 2 hours. Add the lemon juice and the pepper. Cream until smooth with an immersion blender. Adjust texture and seasonings.
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