Chickpea Soup Iraq Recipes

CHICKPEA SOUP I

Steps:

• In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
• Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
• Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

CHICKPEA SOUP (IRAQ)

Steps:

• Soak chickpeas in the water overnight.
• In a saucepan, bring chickpeas and their soaking water to a boil and cook over medium heat for 1 1/2 hours.
• In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown.
• Add the cilantro leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas.
• Cover and cook over medium heat for 1 hour or until the chickpeas are tender.

SPANISH CHICKPEA SOUP

Steps:

• Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
• Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
• Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
• Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
• Remove the clove studded onion and season the soup with salt and pepper to taste.
• Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
• Whilst reheating, toast some almond flakes until lightly brown under the grill.
• Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.

IRAQI QEEMA (STEW OF CHICKPEAS AND DICED MEAT)

Steps:

• Dice lamb into 1/4-inch cubes.
• In a medium heavy pot sauté meat in oil, stirring occasionally, until all moisture has evaporated, and meat starts to brown, about 10 minutes.
• Add onion and stir until transparent, about 10 minutes. Add garlic and turmeric in the last minute.
• Meanwhile, boil chickpeas until almost done (about 15 minutes), and drain.
• Add the chickpeas to the pot along with the rest of ingredients. Mix well, making sure there is enough liquid to cover ingredients. Add some more hot water if needed. Bring to a quick boil, then reduce heat to medium-low, and let stew simmer gently, covered, about 45 minutes, or until sauce is nicely thickened. Stir 3 to 4 times while cooking to prevent ingredients from sticking to the bottom of the pot. Sauce of this stew should be thicker in consistency than that of regular stews.
• This stew is particularly delicious with white rice and fresh radish and radish leaves.