Friday, December 3, 2010

Moroccan Chickpea Soup

Recipe for 4

Ingredients:2 tablespoons olive oil
1 medium onion, thickly chopped
1 cup celery sticks, chopped
2 teaspoons ground cumin
1 clove garlic, thinly chopped
1 cube vegetable bullion
1.5 cups grated tomatoes, very ripe
2 cups dried chickpeas
Juice of 1/2 a lemon
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon freshly ground pepper

Place the chickpeas in a bowl and cover with water. Let it stand for 4-5 or more hours until chickpeas soften.
Heat the olive oil in a large pot, then sauté the onion and celery gently for 3-4 minutes until softened, stirring frequently. Tip in the cumin and fry for one more minute.
Turn down the heat, and add the grated tomatoes the chickpeas, salt, vegetable bullion, black pepper and cover with water. Simmer uncovered for 20 minutes. Add the lemon juice and zest, and keep simmering for 20 more minutes. In the meantime while water starts to decrease in quantity, add some more so that it will always cover the chickpeas. To be sure that the food is ready check whether the chickpeas are very soft. If not add some more water let it simmer for some more time.
Serve hot with some crusty bread. Enjoy!