kyrimis@princeton.edu (Kriton Kyrimis) (08/28/87)
CHICKPEA-SOUP(SPV) USENET Cookbook CHICKPEA-SOUP(SPV)
CHICK-PEA SOUP
CHICKPEA-SOUP - Greek style chick-pea soup
I got this recipe from a Greek cookbook. It is the standard
way of cooking chick peas in Greece.
INGREDIENTS (serves 4)
1 lb chick peas
2 Tbsp baking soda
3-4 small onions (chopped)
3/4 cup olive oil
2 tsp salt
lemon juice
PROCEDURE
(1) Soak the chick peas in water overnight.
(2) Drain the chick peas and sprinkle the baking soda
on them. Stir them a little and let them stand for
one hour.
(3) Rinse the chick peas with plenty of water. Put
them in a pot and cover them with water. Bring
them to a boil, then lower heat to medium.
(4) Skim off the scum that forms on the surface, and
then add the onions. Cover, and cook on low heat
for about two hours or until the chick peas are
soft. (If necessary, add some hot water into the
pot while the chick peas are cooking).
(5) Add the olive oil and salt, and cook for a few
more minutes.
(6) Serve with a dash of lemon juice, plenty of fresh
bread and, if you like, a chunk of feta cheese on
the side.
NOTES
At step 3 you're supposed to remove the skin off the chick
peas. I was never able to do it (it comes off only with some
difficulty, and you have to do it for each individual pea),
but it doesn't seem to affect the dish adversely.
You know that the soup is done when the chick peas begin to
dissolve, making the soup rather thick. This might not give
the dish a very attractive appearance, but the taste is an
entirely different matter.
RATING
Difficulty: easy. Time: overnight soak, 2-3 hours cooking.
Precision: no need to measure.
CONTRIBUTOR
Kriton Kyrimis
Princeton University, Computer Science Dept., Princeton, New Jersey, USA
princeton!kyrimis