Chickpea soup illiria

1 Servings

Ingredients

Quantity Ingredient
1 pounds Dried chickpeas;picked over, rinsed, and soaked 10 hours or longer in water to cover by at least 4 inches
2 tablespoons Baking soda water
6 cups Broth
2 cups Water
2 cups Finely chopped carrots
1½ cup Finely chopped onions
¼ cup Fresh lemon juice
½ teaspoon Salt; or to taste, (optional)
¼ teaspoon White pepper

Directions

Here's a recipe from Jane Brody's Good Food Gourmet that claims to "de-gas" chickpeas:

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. Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998

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