Ingredients
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1 cup dried garbanzo beans, washed and picked over (1/2 pound or use equivalent amount of canned chickpeas)
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1/2 cup chopped fresh parsley
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1/4 teaspoon powdered saffron
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1/4 teaspoon turmeric
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1/4 teaspoon ground ginger or 1 tablespoon freshly grated ginger
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1 teaspoon ground cumin
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1/2 cup grated onion
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1 tablespoon tomato paste (I use ketchup if all else fails)
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2 large red potatoes, unpeeled and diced
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1/4-1/2 teaspoon harissa (to taste) or 1/4-1/2 teaspoon cayenne pepper (to taste)
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2 quarts vegetable stock or 2 quarts lamb stock
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2 medium carrots, peeled and sliced
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salt
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1/4 cup fresh lemon juice
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1/4 cup chopped fresh cilantro (to garnish)
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1/4 teaspoon fresh ground pepper
Instructions
- Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
- Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
- Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
- Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
- (Or use an immersion blender to facilitate.).
- Just before serving, stir in the lemon juice and garnish with fresh cilantro.
- Adjust seasonings.
- The soup will keep in refrigerator 3 to 5 days.
- Freezes well.