when i received the inquirer and mirror newspaper from my favorite place on earth, nantucket, i noticed one of the recipes was for chickpea soup. yesterday i decided to make it. begin with 4- 15 ounce cans of chickpeas, saute 1 medium onion, chopped, with 1/2 cup shredded carrots, 3 cloves garlic in 3 tablespoons of olive oil. add a few saffron threads, 2 teaspoons cumin, 1 teaspoon dry mustard, 1/2 cup tahini and 1/4 cup lemon juice. i added 1 tablespoon chicken base, but for vegetarians, add sea salt to taste, black pepper and 1/2 teaspoon cayenne pepper. when onions are cooked, remove from heat. place chickpeas in batches in food processor with some of 4 cups of water. then process the vegetable mixture. add to chickpeas and rest of water. if too thick, add more water. taste for seasonings. can add chopped mint, or chopped tomatoes for garnish. if this seems like an unusual soup, it is, and it is delicious.
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