Susan's MIDDLE EASTERN CHICKPEA SOUP

prep time:: 20 min
total time:: 0 Cooking time: 40 to 45 minutes

Serves 6 to 8 as a first course.

As winter approaches I think of this soup. It’s a wonderful meal-in-a-bowl meal. Add a little bread and a salad and voila – a perfect dinner for a cold winter night. Enjoy! I will make it for you on one of our first cold nights of the year!

ingredients

1 cup chopped onion
1 tablespoon olive oil
1/2 cup chopped unpeeled carrots
1/2 cup chopped celery
2 garlic cloves, minced
5 cups vegetable stock or stock of your choice
2 teaspoons salt (I omit salt if I’m using cubes for the stock)
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 bay leaf
1/3 cup white rice, washed and drained
2 tablespoons chopped fresh parsley
1 (16-ounce) can tomatoes
1 cup cooked chickpeas, homemade or canned (rinse if canned)
Garnish
Lemon Wedges
Chopped fresh coriander (cilantro)
Grated Parmesan cheese

directions

1
1. In a large, heavy-bottom pot, sauté the onion in the olive oil until softened, 3 to 4 minutes. Add the carrots and celery and cook until soft another 3 to 4 minutes. Add the garlic and sauté until it begins to turn golden, 2 to 3 minutes.
2
2. Add the stock and turn the heat to high. Bring the soup to a simmer, then add the salt, cumin, pepper, bay leaf, rice and parsley.
3
3. Empty the can of tomatoes with their liquid into a bowl. Squish the tomatoes thoroughly, then add the crushed tomatoes to the soup.
4
4. When the soup returns to a simmer, turn the heat to low. Cover and simmer for 30 minutes, stirring occasionally. Add the chickpeas and simmer an additional 30 minutes. Remove the bay leaf.
5
5. Serve piping hot. Garnish with lemon wedges, coriander and a sprinkling of cheese.