SPICY CHICK­PEA SOUP

The Jerusalem Post Magazine - - FOOD -

Makes six serv­ings

250 gr. chick­peas soaked overnight in wa­ter and

then rinsed well

½ head of gar­lic, chopped

½ Tbsp. harissa or spicy pa­prika

½ tsp. cumin

½ tsp. salt

½ tsp. bak­ing soda

Fill half the pot with wa­ter and add the bak­ing soda. Bring to a boil. Add the chick­peas, chopped gar­lic, harissa, cumin and salt. Cover and cook for 45 min­utes over a low flame un­til chick­peas soften. Add two cups of wa­ter and cook for an­other 10 min­utes. Just be­fore serv­ing, add a ta­ble­spoon of olive oil to soften spici­ness of harissa.

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.