Thick Vegetarian Chick Pea Soup
Leila
We used to make this when we were first married.
ingredients
- 1/2 cup each dried chick peas and lentils
- 1 quart water
- 1 1/2 teaspoons each corn oil and olive oil
- 2 medium onions, minced
- 4 large cloves garlic, minced
- 1 rib celery, diced
- 4 large fresh mushrooms, washed, dried, trimmed and coarsely chopped
- 1 cup peeled and diced eggplant
- 1 teaspoon each ground cumin and thyme
- 1 tablespoon dried curry powder
- 4 dashes cayenne pepper
- 1 cup canned tomatoes, chopped
- 1 tablespoon wine vinegar
- 1 tablespoon tomato paste
- 2 1/2 cups water
- 1/4 cup snipped fresh dill
directions
- 1
Rinse lentils and chick peas. Place in saucepan with 1 quart water. Bring to boil, reduce heat and slow boil, partially covered, for 15 minutes. Removed from heat and let stand for 2 hours. Drain. Rinse under cold running water. Transfer to stainless steel pot. (Or, cover peas and lentils with water and soak overnight. Drain and continue with next step).
- 2
Heat oil in skillet. Saute onions, garlic, celery and mushrooms, over medium-high heat for 3 minutes, stirring often. Add eggplant. Sprinkle with thyme, cumin, curry and cayenne. Stir and continue sauteing until ingredients are lightly browned.
- 3
Add tomatoes and vinegar. Bring to simmer. Cook for 1 minute and turn into pot.
- 4
Add water, tomato juice and dill. Bring to boil. Reduce heat to simmering. Cover and cook for 1 hour, stirring often. Remove from heat. Let stand, covered, for 30 minutes.
Source: Leila
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