* Exported from MasterCook *
Iraqi Chickpea Soup - Hasa al-Hummus
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
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1 cup dried chickpeas -- washed and soaked overnight in 9 cups of water
2 tablespoons butter
2 medium onion -- chopped
4 cloves garlic -- crushed
1/2 cup finely chopped fresh cilantro leaves
salt and freshly ground pepper to taste
1/2 teaspoon mustard powder
1/4 teaspoon cayenne
Place chickpeas with their water in a saucepan and bring to a boil; cook
over medium heat for 1 1/2 hours.
In the meantime, melt butter in a frying pan; stir-fry onions and garlic
until they begin to brown. Add cilantro and stir-fry a few minutes longer.
Add frying pan contents and remaining ingredients to the chickpeas and
stir. Cover and cook over medium heat for 1 hour or until chickpeas are
tender, adding more water if necessary.
Serves 8.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 130 Calories; 4g Fat (30.0%
calories from fat); 5g Protein; 18g Carbohydrate; 5g Dietary Fiber; 8mg
Cholesterol; 37mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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