Chickpeas, also know as garbanzo beans resemble shelled hazelnuts have a mild, slightly nutty flavor
and a firm texture. They can be used in appetizers, salads, soups, or main dishes.
They require overnight soaking and need lengthy cooking being mostly used in Mediterranean and Middle Eastern cuisines. They are the main ingredient in falafel and hummus and also in Morocco traditional soup – harira.
Chickpeas are also used in popular vegetarian Indian dishes. They are also ground into flour used to make fritters and flat breads.
I prefer chickpeas to common beans. I try to use them as often as possible. They are a good source of fiber. In addition, they are a good source of magnesium.
Beside chickpeas I also add to the soup some lentils and pearl barley. The vegetables used were onions, carrots, celery ribs and some canned tomatoes. Nothing too fancy but tasty, perfect to fill our tummies.
Let’s turn the stove on and make some soup.
Soak overnight 1 1/2 cups dry chickpeas. Cook them for about 40 minutes or until done. In the same time cook about 1/2 cup lentils and 1/2 cup pearl barley.
In the meantime chop the 1-2 onions, 1-2 carrots and 1-2 celery ribs.
In a heavy bottom pot cook the onions, carrots, celery ribs and canned tomatoes in some olive oil until soften.
Add the cooked chickpeas, lentils, barley and enough stock to cover them.
Simmer for 15 more minutes. Meanwhile finely chop some fresh parsley, basil and sage leaves and add them to the soup.
- 1 1/2 cup dry chickpeas
- 1/2 cup pearl barley
- 1/2 cup lentils
- 1-2 onions
- 1-2 carrots
- 1-2 celery ribs
- 1 X 14oz can small diced tomatoes
- olive oil
- parsley, basil, sage
- Soak the chickpeas overnight and cook before adding them to soup. Cook the lentils and barley too
- Meanwhile chop the onions, carrots and celery ribs
- In a heavy bottom pan cook the onions, carrots, celery and tomatoes in a little olive oil until soften
- Add the cooked chickpeas, lentils and barley and enough stock to cover. Simmer for about 15 minutes
- In the meantime chop the herbs. Add it to the soup and enjoy
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