Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Chickpea, lemon and dill soup




Source of Recipe


Elaine


List of Ingredients




Chickpea, lemon and dill soup
Servings: 6

1 cup dried chickpeas, covered with water and soaked overnight
2 tbsp olive oil
2 garlic cloves, halved
3 bay leaves
1 medium brown onion, chopped
2 carrots, peeled and cubed
3 celery stalks, trimmed, chopped
1 lemon, quartered
1.5 litres chicken stock
1/2 bunch dill, coarsely chopped



Recipe



Preparation instructions:
* Place chickpeas in a saucepan, cover generously with water and bring to a simmer. Cook for 1 to 2 hours until chickpeas are soft and tender.

* Drain well.

* Heat the oil in a large saucepan over a medium heat. Add the garlic and bay leaves, cook for 1 minute. Add the onion, carrot and celery, stir to combine and cook for 10 minutes.

* Drain the chickpeas and add to the vegetables. Add the stock and lemon, bring to a simmer, cook for 1 hour. Remove the lemon pieces and bay leaves.

* Place a third of the soup mixture in a blender, or mouli, and process until smooth. Return to the saucepan and bring back to a simmer. Season to taste.

* Add the dill, stir to combine, and serve immediately.

Note: If there is limited time to soak and cook the dried chickpeas, replace with 2 x 400g canned cooked chickpeas and drain well before using.