Monday, November 16, 2015

Moroccan Style Chick Pea Soup

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Moroccan Style Chick Pea Soup
Found on subsistresist.wordpress

Soak overnight 
8 c. chickpeas
In the morning, drain and rinse. 
Cover with 
10 c. boiling unsalted broth and let soak 30 minutes. 
Erstwhile, mince 
2 large onions and divide among jars. 
Add also to each jar: 
1 bay leaf 
½ t. salt (if you used commercial bullion or other salted broth, decrease to ¼ t.) 
1 T. good quality olive oil 
1/8 t. fresh ground black pepper 
Get your lids ready, etc. When the 30 minutes is up, drain beans, reserving broth, and divide between the jars, leaving 1 inch head space. Bring broth back to a boil and pour over beans to cover. Process at 10 lbs pressure for 75 mins. 
Now, when you eat this soup, you must garnish it with at least a pinch of ground cumin and a drizzle of olive oil. To make it uber delicious and exotic, squeeze some fresh lemon in, and top with a quartered soft boiled egg, and a chunk of sourdough bread.


Post a Comment