Monday, April 11, 2011
Moroccan Chick Pea Soup
One of the tastiest soups (stews) you have ever tried, and vegan too.
1 1/2 cups dried chickpeas
8 cups vegetable stock
1 (35-oz) can whole tomatoes, drained
1 large onion, finely chopped
1 small celery rib (including leaves), finely chopped
1 carrot finely chopped
3 tablespoons unsalted butter
3 tsp Moroccan spice (follows)
2/3 cup chopped fresh cilantro
4 cups vegetable broth
1 cup lentils
2 oz dried cous cous
1/2 cup chopped fresh parsley
Soak chickpeas in water to cover by 2 inches 8 to 12 hours.
Drain chickpeas and rinse well. Transfer to a large saucepan and add 8 cups water. Bring to a boil, then reduce heat and simmer, uncovered, until tender, 1 1/4 to 1 1/2 hours. Cool chickpeas and drain, reserving cooking liquid. You should have about 2 1/2 cups liquid (if not, add more water).
Coarsely purée tomatoes in a food processor.
Cook onion and celery in butter in a 4-quart heavy pot over moderately low heat, stirring occasionally, until softened. Add spice blend and cook, stirring, 3 minutes.
Stir in tomato purée, 1/3 cup cilantro, chickpeas with reserved liquid, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer, uncovered, until lentils are tender, about 35 minutes.
Stir in cous cous and cook, stirring, until tender, about 3 minutes. Stir in parsley, remaining 1/3 cup cilantro, and salt to taste.
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place.