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Turkish   -   Middle Eastern Chickpea Soup   adapted from The Occasional Vegetarian

Description
Ingredients
  • 1 Large Onion -- chopped
  • 1 Tablespoon Olive Oil
  • 2 Medium Carrots -- chopped
  • 2 Stalks Celery -- chopped
  • 3 Cloves Garlic -- finely chopped
  • 3 Cups Vegetable Broth
  • 2 Teaspoons Salt
  • 2 Teaspoons Cumin
  • 1 Teaspoon Black Pepper
  • 1 Leaf Bay Leaf
  • 1/3 Cup White Rice
  • 2 Tablespoons Parsley -- chopped
  • 16 Ounces Tomatoes -- chopped
  • 1 Cup Chickpeas -- cooked
  • Lemon Wedges -- for garnish
  • Cilantro -- for garnish
  • Parmesan Cheese -- to taste
Directions saute onion in olive oil until soft about 4 minutes. add carrots and celery. cook until soft about 4 minutes. add garlic and saute for 3 minutes. add stock and bring to a simmer. add salt, cumin, pepper, bay leaf, rice and parsley. mash tomatoes, so there are no large chunks and add. return to simmer and cook for 30 minutes. add chickpeas and simmer for 30 more minutes. remove bay leaf. Garnish with lemon, cilantro and parmesan cheese.
Serves 6
Time to Make 0:00



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