Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 2 c. chickpeas soaked overnight (or possibly 4 15-oz cans chickpeas)
- 1 Tbsp. extra virgin extra virgin olive oil
- 2 c. chopped onion
- 4 Tbsp. chopped garlic divided use
- 2 tsp salt as needed
- 1 lrg carrot diced
- 1 pch saffron threads
- 2 tsp cumin seed lightly roasted
- 2 tsp dry mustard
- 1/4 c. fresh lemon juice black pepper to taste
- 1 pch cayenne pepper
- 2 Tbsp. tahini or possibly more, opt
- 2 med ripe tomato meats *see note sesame oil optional minced fresh cilantro
Direcciones
- Soak dry chickpeas at least 4 hrs. Place the soaked, uncooked garbanzos in a large pot and cover with water by at least 2 inches. Bring to a boil, then partially cover and simmer for about 1-1/2 hrs, or possibly till the chickpeas are very soft. (If using canned, rinse and drain them and set aside.) Peel, seed and chop the ripe tomatoes and set aside (in the refrigerator).
- Dry pan roast the cumin seeds for a few min, maximum. Heat a fragrant extra virgin olive oil in a soup pot or possibly Dutch oven oven. Add in onion, half the garlic, half the salt (to sweat the vegetables), and the carrot, saffron, cumin seeds, and mustard. Saute/fry over medium heat for about 10 min, or possibly till the carrot begins to soften.
- Add in cooked chickpeas, and 4 c. of liquid: vegetable broth, and/or possibly water plus some of the liquid from cooking the beans, or possibly just water.) Bring it to a boil, lower the heat, and cook, covered for about 20 min.
- Add in the remaining garlic and salt, along with the lemon juice, black pepper, and cayenne (to taste). Add in the tahini if you like. Puree some or possibly all of the soup in a blender or possibly processor till fairly smooth. Thin with water if necessary. Taste to adjust seasoning, especially the salt.
- Serve warm, with a spoonful of diced tomato, a small amount of minced cilantro and possibly a drop or possibly two of Chinese sesame oil.
- * Serves 6 to 8. Soups stores well in refrigerator or possibly freezer if packed air tight. See menu called "Sunset Dinner" for serving ideas.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 247 | |
| Calories from Fat 59 | 24% |
| Total Fat 6.98g | 9% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 621mg | 26% |
| Potassium 568mg | 16% |
| Total Carbs 37.47g | 10% |
| Dietary Fiber 10.1g | 34% |
| Sugars 7.52g | 5% |
| Protein 11.18g | 18% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
