CHICKPEA-SOUP(SPV) USENET Cookbook CHICKPEA-SOUP(SPV)
CHICKPEA-SOUP - Greek style chick-pea soup
I got this recipe from a Greek cookbook. It is
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
(1) Soak the chick peas in water overnight.
(2) Drain the chick peas and sprinkle the
on them. Stir them a little and let them
(3) Rinse the chick peas with plenty of water.
them in a pot and cover them with water.
them to a boil, then lower heat to medium.
(4) Skim off the scum that forms on the surface,
then add the onions. Cover, and cook
on low heat
for about two hours or until the chick
soft. (If necessary, add some hot water
pot while the chick peas are cooking).
(5) Add the olive oil and salt, and cook
for a few
(6) Serve with a dash of lemon juice, plenty
bread and, if you like, a chunk of feta
At step 3 you're supposed to remove the skin off
peas. I was never able to do it (it comes off only
difficulty, and you have to do it for each individual
but it doesn't seem to affect the dish adversely.
You know that the soup is done when the chick peas
dissolve, making the soup rather thick. This might
the dish a very attractive appearance, but the
taste is an
entirely different matter.
Difficulty: easy. Time: overnight soak, 2-3 hours
Precision: no need to measure.
Princeton University, Computer Science Dept., Princeton,
New Jersey, USA
From: bellas@ttidcb (Pete Bellas)
Subject: RECIPE: Super-bowl chili
Date: 21 Mar 86 05:25:22 GMT
Organization: Citicorp TTI, Santa Monica, CA
Copyright (C) 1986 USENET Community
Permission to copy without fee all or part of this
material is granted
provided that the copies are not made or distributed
for direct commercial
advantage, the USENET copyright notice and the
title of the newsgroup and
its date appear, and notice is given that copying
is by permission of
the USENET Community Trust or the original contributor.