Date: Thu, 22 Jun 1995 22:52:45 -0400
From: firstname.lastname@example.org (Sean Rogers)
Here's a recipe from Jane Brody's Good Food Gourmet that claims to
Chickpea Soup Illiria
1 lb dried chickpeas,picked over, rinsed, and soaked 10 hours or
longer in water to cover by at least 4 inches
2 tbsp baking soda
6 c broth
2 c water
2 c finely chopped carrots
1 1/2 c finely chopped onions
1/4 c fresh lemon juice
1/2 tsp salt, or to taste (optional)
1/4 tsp white pepper
Drain the chickpeas, and sprinkle them with the baking soda, tossing the
chickpeas to coat them well. Put the chickpeas in a large saucepan. Let the
chickpeas stand for 30 minutes
Add enough water to cover the chickpeas, bring the water to a boil, and boil
the chickpeas for 2 minutes. Drain and rinse the chickpeas with cold water.
Add more cold water to the pan, and rub the chickpeas gently to remove their
skins. Keep pouring off and adding new water until all the skins are gone.
Drain the chickpeas.
Place the chickpeas in a large saucepan. Add the broth and the 2 cups of
water, and bring the liquid to a boil. Reduce the heat, and boil the
chickpeas gently for 50 minutes or until they are nearly soft.
Add the carrots, onions, lemon juice, salt(if desired), and pepper. Return
the soup to the boil, reduce the heat, and simmer the soup 10 minutes longer
or until the chickpeas and veggies are soft.