Date: Wed, 19 Mar 1997 11:07:54 -0800
From: judy.mingram@West.Sun.COM (Judy Mingram - SunSoft)
Adapted from an article written by Larry Litt for the March/April 1997
edition of Vegetarian Journal
Chorba (Vegetable Soup) Serves 4
Chorba means soup. This recipe is usually for a lamb-based soup. I
replaced the lamb with chunks of zucchini.
1 cup finely chopped onion
3 small zucchini, washed trimmed, cut into chunks
1 15 1/2 ounce can chickpeas (garbanzos) drained
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
salt to taste
1/2 teaspoon black pepper
1 Tablespoon sweet paprika
1 quart vegetarian broth
1/2 pound vermicelli, one inch long pieces
Saute onions in non-stick pan using liquid of your choice for 1-2
minutes until golden. Add zucchini, chickpeas, 1/2 cup parsley and 1/4
cup mint. Saute another 5 minutes. Add the spices and the broth, and
bring to a boil. Add vermicelli. Continue to cook for ten minutes.
Serve hot, with the rest of the fresh herbs floating on top. Warm
whole wheat bread is wonder with the soup.