Date: Thu, 9 Nov 1995 21:54:06 -0800
From: (mcgimp@dmi.net) (Linda Brock)
This was slightly modified from a recipe that appeared 11/1 in The
Spokesman-Review
Mediterranean Garbanzo Bean and Garlic Soup (7-10 servings)
1 lb dry chickpeas (3 c.)
10 c. water
3 bay leaves
2 med. onions, coarsely chopped
8 cloves garlic, coarsely chopped
1 carrot, chopped
several Tb. chopped fresh parsley, or 2 T. dried
2 tsp salt
1/2 c. dry sherry or dry white wine
fresh-ground pepper to taste
Rinse and soak garbanzos at least 8 hrs. or overnight. Drain beans and
cover with 10c. water; bring to boil. Add bay leaves, onion, garlic, carrot
and parsley and reduce to simmer. Cover and cook 2-1/2 to 3 hrs, stirring
occasionally. When beans are soft, puree half to 2/3 of the beans, and
return puree to pot. Add additional water if soup is too thick. Season with
salt, pepper and sherry or wine; simmer over low heat another 20 min.
before serving.
This was a nice soup, but be aware that if you choose not to use alcohol in
your cooking, you'll have to do some significant tweaking to get some
flavor into it. I tasted it after pureeing but before adding the sherry,
and it was *really* bland (and I'd added more garlic than the original,
too). It takes the sherry to really bring out the flavor of the garlic.
kwvegan vegan