INGREDIENTS

INSTRUCTIONS

Soak dried chickpeas at least 4 hours. Place the soaked, uncooked garbanzos
in a large pot and cover with water by at least 2 inches. Bring to a boil,
then partially cover and simmer for about 1-1/2 hours, or until the
chickpeas are very soft. (If using canned, rinse and drain them and set
aside.) Peel, seed and chop the ripe tomatoes and set aside (in the
refrigerator).
Dry pan roast the cumin seeds for a few minutes, maximum. Heat a fragrant
olive oil in a soup pot or Dutch oven oven. Add onion, half the garlic,
half the salt (to sweat the vegetables), and the carrot, saffron, cumin
seeds, and mustard. Saute over medium heat for about 10 minutes, or until
the carrot begins to soften.
Add cooked chickpeas, and 4 cups of liquid: vegetable broth, and/or water
plus some of the liquid from cooking the beans, or just water.) Bring it to
a boil, lower the heat, and cook, covered for about 20 minutes.
Add the remaining garlic and salt, along with the lemon juice, black
pepper, and cayenne (to taste). Add the tahini if desired. Puree some or
all of the soup in a blender or processor until fairly smooth. Thin with
water if necessary. Taste to adjust seasoning, especially the salt.
Serve hot, with a spoonful of diced tomato, a small amount of chopped
cilantro and possibly a drop or two of Chinese sesame oil.
* Serves 6 to 8. Soups stores well in refrigerator or freezer if packed air
tight. See menu called "Sunset Dinner" for serving ideas.
(MC-PER SERVING 25% cff): 250 calories, 7g fat, 12g protein, 37g
carbohydrate, 0mg cholesterol, fiber 10g.)
Submitted to Eat-lf by Pat Hanneman 98Apr
Recipe by: Mollie Katzen's Vegetable Heaven (Hyperion, 1997)
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 11,
1998

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