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Ingredientes
- 1Â 1/2 c. chickpeas soaked, liquid removed
- 1 x bay leaf
- 1 pch saffron
- 2 Tbsp. extra virgin olive oil
- 2 med onions minced - (2 c.)
- 4 x garlic cloves chopped
- 1/2 tsp red pepper flakes
- 1 tsp grnd cumin
- 1 tsp grnd coriander
- 1/2 tsp grnd ginger
- 1/2 tsp grnd cinnamon
- 2 Tbsp. fresh lemon juice
- 1Â 1/2 tsp salt
- 1/2 c. roughly-minced fresh flat-leaf parsley plus
- Â Â additional for each bowl
Direcciones
- In large pot, combine chickpeas, bay leaf, saffron and 7 c. water. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 1 1/2 hrs, till chickpeas are almost tender.
- In medium skillet, heat oil over medium heat. Add in onions, and cook, stirring often, till softened, about 7 min. Add in garlic, pepper flakes, cumin, coriander, ginger and cinnamon. Cook, stirring often, till fragrant, 2 to 3 min. Stir onion mix into chickpeas, and simmer till chickpeas are completely tender, about 30 min. Remove beans from heat, stir in 1 1/2 tsp. salt, and let stand 5 min.
- Remove bay leaf. Transfer half of soup to food processor or possibly blender, and process till smooth. Pour puree back into soup. Add in additional water, if necessary, to thin soup. Add in lemon juice and more salt if you like. Stir in parsley. Serve warm, garnished with extra parsley.
- This recipe yields 6 servings.
- Comments: This is a great soup to savor after spending a day skiing or possibly building a snowman. It's soothing and warming, rather than fiery warm. Half the soup is pureed and half is left chunky to combine the best of both textures. A pressure cooker makes this soup superfast and easy (see variation).
- Variation: To make this soup in a pressure cooker, heat oil in pressure cooker. Add in onions, and cook, stirring often, over medium-low heat till softened, about 7 min. Add in garlic, pepper flakes, cumin, coriander, ginger and cinnamon. Cook, stirring often, till fragrant, 2 to 3 min. Add in chickpeas, bay leaf, saffron and 4 c. water. Bring to a boil. Lock lid in place, and bring to high pressure. Cook over high pressure 25 min. Let pressure come down naturally; remove lid, and add in 1 1/2 tsp. salt. Proceed with Step 3, above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 244 | |
| Calories from Fat 67 | 27% |
| Total Fat 7.76g | 10% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 596mg | 25% |
| Potassium 517mg | 15% |
| Total Carbs 35.55g | 9% |
| Dietary Fiber 9.8g | 33% |
| Sugars 6.92g | 5% |
| Protein 10.32g | 17% |
