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chick peas water chicken bouillon cubes potatoes onion carrots garlic grnd cumin salt grnd black pepper cabbage parsley
Viewed: 85 - Published at: 3 years agoIngredients
- 1 pound dry chick-peas
- 6 c. water
- 4 chicken bouillon cubes
- 1/2 pound all-purpose potatoes, cut into 1/2 inch cubes
- 1 lg. onion, minced
- 2 med. carrots, cut 1/2 inch slices (1/2 c.)
- 3 cloves garlic, pressed
- 1 1/4 teaspoon grnd cumin
- 1/4 teaspoon salt
- 1/4 teaspoon grnd black pepper
- 1 cabbage (about 2 lb.), cut into half and coarsely sliced
- 1/2 c. minced parsley
Method
- Place chick-pea in large pot with sufficient boiling water to cover.
- Return to boiling.
- Let stand 1 hour off heat.
- Drain.
- Return chick-pea to pot.
- Add in 6 c. water and bouillon.
- Bring to boiling.
- Lower heat; simmer, covered, 45 min till almost tender.
- Remove 1 c. peas; chill for burgers.
- Add in potato, onion, carrot, garlic, cumin, salt and pepper to pot.
- Simmer, covered, 15 min.
- Add in 3 c. slices cabbage to soup.
- Chill remainder for Tuesday's stir-fry cabbage and the mustardy coleslaw.
- Simmer soup, covered, 15 min till vegetables are tender.
- Stir in parsley.
- Makes 4 servings.
