Ingredients
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1 cup dried garbanzo beans, soaked overnight
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8 cups water
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1 tablespoon vegetable oil
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2 tomatoes, peeled and diced
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8 garlic cloves, minced
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1 small hot pepper, chopped finely
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1/2 cup fresh coriander, leaf chopped finely
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1/2 cup fresh flat leaf parsley, chopped finely
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2 teaspoons salt
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1 teaspoon fresh black pepper
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1 lemon, juiced
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1 teaspoon sweet paprika
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1 teaspoon ground turmeric
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2 cups onions, chopped
Instructions
- In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
- While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
- Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
- NB: The preparation time does not include soaking the chickpeas.