TRK: Chickpea Soup
Source of Recipe
"The Turkish Cookbook", by Nur Ilkin and Sheilah Kaufman
1 cup dried chickpeas -- soaked overnight
-- in 3 cups lightly
-- salted water
3 cups chicken stock
1 teaspoon salt
freshly ground pepper
1/2 teaspoon cinnamon
1 teaspoon cumin
3 tablespoons butter -- divided
1 tablespoon canola oil
3 slices white bread -- crusts removed,
-- diced into 1/2-inch cubes
1 teaspoon paprika
1 whole lemon -- cut into 6
-- wedges
Place the chickpeas and the soaking water in a 2-quart pan, and bring to a boil. Lower the heat and simmer, covered, 45 to 50 minutes. Remove from heat and let cool.
In batches, transfer the chickpeas and their cooking liquid to a food processor and puree until smooth (or use an immersion blender). Return mixture to the pan. Add the chicken stock and season with salt and pepper to taste. Cook, covered, over medium heat, about 20 minutes. Remove from heat, add cinnamon and cumin, and mix well.
Meanwhile, in a medium frying pan, heat 2 tablespoons butter and the oil and saute bread cubes until golden brown, about 3 to 4 minutes. Remove the croutons with a slotted spoon and drain on a double layer of paper towels.
Heat 1 tablespoon butter in a small skillet and stir in the paprika. Remove from the heat and mix well.
Place soup in individual soup bowls, top with croutons, and drizzle the paprika mixture over the top. Serve hot with lemon wedges.
Makes 6 servings
Source: "The Turkish Cookbook", by Nur Ilkin and Sheilah Kaufman
Categories: Soups, Turkish
Recipe typed for you by Judi Mae Phelps.
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