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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Persian chickpea soup Recipe

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This recipe for Persian chickpea soup is from Recipes with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium yellow onion, diced
1 15.5 oz can chickpeas
1 14.5 oz can diced tomatoes
1 lime, juiced
1 tsp salt
1 tsp white pepper
1 tsp cumin
1 tbsp turmeric
1 tbsp harissa paste
1 eggplant
½ lb green beans
3 tbsp olive oil
1 cup plain yogurt
½ cucumber, diced
4 cups steamed white rice
Directions:
Directions:
Saute onion in 1 tbsp olive oil. Add chickpeas, tomatoes, lime juice, salt, white pepper, cumin, and turmeric. Add harissa paste if spice is desired. In separate pan, saute eggplant in 1 tbsp olive oil and green beans in another 1 tbsp olive oil (or more as needed). Add sauteed eggplant and green beans to soup mixture and bring to a boil. Simmer on low heat for 2 hours. Serve with plain yogurt mixed with diced cucumbers, and steamed white rice.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
2.5 hrs
Personal Notes:
Personal Notes:
Michelle and I adapted this from a favorite dish we've been refining for a while. Enjoy!

 

 

 

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