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.
http://canninggranny.blogspot.com/2015/11/soup-of-day-moroccan-style-chick-pea.html
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