| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried chick peas |
| 6 |
c |
Cold water |
| 2 |
|
Onions, thinly sliced |
| 1 |
T |
Olive oil |
| 1 |
t |
Salt |
|
|
Lemon juice or wine vinegar |
INSTRUCTIONS
Wash and soak chick p[eas overnight in water to cover. The next day,
rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a
boil and add the chick peas. 2. Remove the froth, then add the onion
and olive oil. Simmer until tender, about one to two hours. Add salt
at the end and hot water (not cold), if needed to make more stock. 3.
Serve hot with lemon juice or vinegar. Makes six servings. Nutritional
analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12
grams carbohydrates. via Karen Mintzias, I-Cooking From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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