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garlic-garbanzo-soup recipe

Date: Thu, 9 Nov 1995 21:54:06 -0800
 From: (mcgimp@dmi.net) (Linda Brock)
 This was slightly modified from a recipe that appeared 11/1 in The
 Mediterranean Garbanzo Bean and Garlic Soup (7-10 servings)
 1 lb dry chickpeas (3 c.)
 10 c. water
 3 bay leaves
 2 med. onions, coarsely chopped
 8 cloves garlic, coarsely chopped
 1 carrot, chopped
 several Tb. chopped fresh parsley, or 2 T. dried
 2 tsp salt
 1/2 c. dry sherry or dry white wine
 fresh-ground pepper to taste
 Rinse and soak garbanzos at least 8 hrs. or overnight. Drain beans and
 cover with 10c. water; bring to boil. Add bay leaves, onion, garlic, carrot
 and parsley and reduce to simmer. Cover and cook 2-1/2 to 3 hrs, stirring
 occasionally. When beans are soft, puree half to 2/3 of the beans, and
 return puree to pot. Add additional water if soup is too thick. Season with
 salt, pepper and sherry or wine; simmer over low heat another 20 min.
 before serving.
 This was a nice soup, but be aware that if you choose not to use alcohol in
 your cooking, you'll have to do some significant tweaking to get some
 flavor into it. I tasted it after pureeing but before adding the sherry,
 and it was *really* bland (and I'd added more garlic than the original,
 too). It takes the sherry to really bring out the flavor of the garlic.
 kwvegan vegan