Dana Treat – Treat Yourself
Ten Years Later
Posted March 28, 2011
The cooking time for this soup will depend on how fresh your dried beans are. Start with 8 cups of stock or water, you might need to add more if the soup gets too thick.
1½ cups dried chickpeas
1 tbsp. olive oil
3 cloves garlic, minced
1 large onion, finely diced
8 cups vegetable stock, or water
1 tbsp. hot sauce (I used Tabasco)
1 tbsp. Tamari or other soy sauce
¼ cup chopped roasted peanuts
¼ cup chopped fresh cilantro
Soak dried chickpeas in water to cover overnight.
Drain the chickpeas and rinse well. Heat the oil in a large soup pot over medium heat. Add the onion and sauté until starting to soften, about 4 minutes. Add garlic and cook for another 2 minutes. Add chickpeas, vegetable stock, hot pepper sauce, and soy sauce. Cover loosely and simmer until chickpeas are tender, anywhere from 1-3 hours. Purée soup either using an immersion blender or a conventional blender (be careful when blending hot liquids). Sprinkle each portion with chopped peanuts and cilantro.
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