Subject: Chickpea Soup (Nohut Corbasi)
From: Unicorn (unicorn@indenial.com)
Date: Wed May 15 2002 - 10:20:57 EDT
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F O O D F U N N Y
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Here's a food funny worthy of Rudyard Kipling. Thanks to reader
Kristina Rutkowski for sending it in.
A dog is separated from his guardian and finds himself lost in the
middle of the jungle. He sees a tiger approaching him and fears for
his life. He turns his back on the tiger, licks his chops and says,
"Wow! That tiger sure was tasty. I wonder if there are any more
around here." Hearing this, the tiger runs away. Hiding in the
bushes nearby, a monkey sees this whole scene unfold. He follows
after the tiger to tell him what the dog did. The tiger is visibly
upset so he tells the monkey to hop on his back and heads back toward
the dog. The dog sees the tiger and monkey coming through the bushes.
Again, he turns his back toward them and he says, "Where is that
monkey? I sent him over an hour ago to bring back another tiger."
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T O D A Y ' S R E C I P E
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Chickpeas, also known as garbanzos and ceci beans, have been
cultivated in the Middle East since prehistoric times. They can be
ground into flour and used as the basis, both whole and in their
ground form, for countless traditional dishes all over Europe and the
Middle East. Here is a classic preparation from Turkey:
Chickpea Soup (Nohut Corbasi)
2 Tbs (30 ml) butter
1 1/2 cups (375 ml) chopped onions
1/2 cup (125 ml) chopped carrots
1/2 cup (125 ml) diced celery root (celeriac) or
celery stalks
1 large red bell pepper (capsicum), seeded and diced
1 cup (250 ml) chickpeas, soaked overnight in water,
OR 1 15-oz (425 g) can chickpeas
4 cups (1 L) chicken or beef stock, or water
4 sprigs parsley, plus additional for garnish
4 sprigs cilantro (coriander), plus additional for garnish
1 cup (250 ml) heavy cream, half-and-half, or milk
Salt and freshly ground pepper to taste
Heat the butter in a large saucepan over moderate heat and saute the
onions, carrots, celery root, and bell pepper until tender but not
brown, about 10 minutes. Drain the chickpeas and add them along with
the stock and herbs. Simmer covered until the chickpeas are very
tender, 30 to 60 minutes. Press the soup through a sieve or food
mill, or process in an electric blender or food processor, and return
to the pot. Stir in the cream and season with salt and pepper. Serve
garnished with chopped parsley and cilantro. Serves 4 to 6.
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