Middle Eastern Garbanzo Soup Food

HARIRA: MOROCCAN CHICKPEA STEW WITH CHICKEN AND LENTILS

Steps:

• Pick over the chickpeas, cover with cold water, and soak overnight at room temperature. Drain chickpeas and rinse well with cold running water. Drain and set aside.
• Heat the olive oil in a medium stockpot or Dutch oven over medium-high heat. Season the chicken pieces with 1/4 teaspoon each of salt and pepper. Add the chicken in batches, and cook until well browned, about 4 minutes per batch. Remove the chicken from the pot and set aside. Add the onions and celery and cook until softened, about 4 minutes. Add the ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring constantly, for 1 minute. Return the chicken to the pan and add the tomatoes and their juices, stirring well. Stir in the chicken stock, lentils, and chickpeas and bring to a boil. Reduce heat to medium-low, cover, and cook at a gentle simmer for 1 hour.
• Add the rice and the remaining 1/2 teaspoon of salt and return the soup to a simmer. Cook covered for 30 minutes. Remove the lid, add the cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.
• Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

Steps:

• Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
• Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

MIDDLE EASTERN GARBANZO BEANS AND MACARONI

Steps:

• Cook pasta according to package directions, drain and set aside.
• Heat oil and butter over medium heat in a large pot until hot and melted.
• Add onion and cook for 20 minutes, until tender.
• Stir in garlic, salt, cumin, coriander, allspice and pepper and cook 1 more minute.
• Add tomatoes and beans and heat to boiling over medium high heat.
• Reduce heat and simmer 5 minutes, stirring occasionally.
• Add pasta and cook until heated through.
• Toss with parsley before serving, if desired.

HOMOS BI TAHINI - ARABIC SESAME CHICKPEA DIP

Steps:

• Soak chickpeas in water with baking soda overnight.
• Drain water, add fresh water to cover by about 1", and cook until well done, about 1 hour.
• Drain and cool.
• If you want a smoother texture, gently rub beans together, to loosen translucent hulls, and discard them.
• Transfer to bowl of a food processor fitted with steel blade, add garlic and salt, and pulse several times to mash, then puree, scraping down sides several times.
• Stir sesame oil thoroughly to combine before measuring.
• Pour into a small bowl, add cold water, and stir thoroughly; mixture will thicken.
• Add lemon juice, and stir into a smooth sauce.
• Transfer to food processor, pulse several times to combine with chickpea puree, scrape down sides, then mix thoroughly.
• Add olive oil and more tahini to taste, and adjust seasonings with more salt and black and cayenne pepper to taste.
• Transfer mixture to a large shallow dish, smooth the surface, and make several dents in the mixture.
• Spoon olive oil into the dents, and drizzle surface with more olive oil if desired.
• Garnish with chopped parsley and pomegranate seeds if desired.
• Serve with pita bread or veggies; also a good addition to a falafel or lamb sandwich in pita bread.