| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
6 |
servings |
INGREDIENTS
| 8 |
oz |
Dried chickpeas |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion |
| 2 |
|
Garlic cloves; chopped fine |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried thyme |
| 1/4 |
ts |
Freshly-ground black pepper |
| 2 |
md |
Carrots |
| 2 |
|
Celery ribs |
| 5 |
c |
Chicken stock |
| 2 |
md |
Yukon gold potatoes |
| 2 |
md |
Parsnips |
| 1 |
oz |
Sun-dried tomatoes |
| 2 1/2 |
ts |
Salt |
INSTRUCTIONS
Place the chickpeas in a small stockpot, cover with cold water, and
let soak overnight. Drain the beans, and set aside. Dry the stockpot
with paper towels. Peel onion, carrots, potatoes, and parsnips. Cut
into 1/2-inch dice. Cut celery and tomatoes into 1/2-inch dice. Pour
the olive oil into the stockpot, and place over medium-low heat. Add
the onions, garlic, oregano, thyme, and pepper, and saute, stirring
occasionally, until the onions are translucent, 8 to 10 minutes. Add
the carrots and celery, and saute for 3 to 4 minutes. Add the stock,
chickpeas, and 4 cups water, and bring to a boil. Reduce the heat to
medium-low, and simmer for 1 hour. Add the potatoes and parsnips, and
simmer for 15 minutes. Serve the soup immediately, or store in the
refrigerator and serve the next day. It can be stored in the
refrigerator for up to 4 days. Serves 6 to 8.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 149 Calories (kcal); 5g Total Fat; (31% calories from
fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 2805mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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