Free Recipe Chickpea Soup (Iraq)
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Chickpea Soup (Iraq) Recipe
1 c Chickpeas; soaked overnight
-in
9 c Water
2 tb Butter
2 md Onion; diced
4 Cloves garlic; crushed
1/2 c Fresh cilantro leaves;
-finely chopped
Salt and pepper
1/2 ts Mustard powder
1 pn Cayenne pepper
Chickpea Soup (Iraq) Preparation
In a saucepan, bring chickpeas and their soaking water to a boil and then cook over medium heat for 1+1/2 hours. In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown. Add the coriander leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until the chickpeas are tender. *Hanneman > Hasa al-Hummus, FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590 Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@wizard.ucr.edu> on Jun 13, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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