Subject: Chickpea Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 22 2003 - 09:52:54 EDT
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FOOD FUNNY
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Thanks to our Last Morsel editor Barbara Forsythe for sending us this
collection:
Signs Found In The Kitchen
So this isn't Home Sweet Home... Adjust!
Martha Stewart doesn't live here!
Ring bell for maid service. If no answer, do it yourself!
I clean house every other day. Today is the other day.
If you write in the dust, please don't date it!
I would cook dinner but I can't find the can opener!
My house was clean last week, too bad you missed it!
I came, I saw, I decided to order take out.
If you don't like my standards of cooking... lower your standards.
Although you'll find our house a mess, come in, sit down, converse.
It doesn't always look like this: Some days it's even worse.
A messy kitchen is a happy kitchen, and this kitchen is delirious.
A balanced diet is a cookie in each hand!
Thou shalt not weigh more than thy refrigerator.
Blessed are they who can laugh at themselves for they shall never
cease to be amused.
Countless number of people have eaten in this kitchen and gone on to
lead normal lives.
My next house will have no kitchen... just vending machines.
I'd live life in the fast lane, but I am married to a speed bump.
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TODAY'S RECIPE
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Like many slow cooker recipes, this soup is really a one-dish meal.
You can use any type of sausage you like, but I think it's especially
good with Mexican-style chorizo.
Chickpea Soup
1 lb (450 g) dried chickpeas (garbanzo beans), soaked
in water overnight and drained
12 cups (3 L) chicken or beef stock
1 ham bone
3 bay (laurel) leaves
4-6 cloves garlic, finely chopped
2 medium onions, chopped
2-3 large potatoes, peeled and diced
2-3 sausages such as Italian, kielbasa, or chorizo, cooked
and sliced
1 small head cabbage, coarsely chopped
Salt and freshly ground pepper to taste
Combine the chickpeas, stock, ham bone, bay leaves, garlic, and onions
in a slow cooker set on low (200F, 95C) and cook for 8 hours. Add
remaining ingredients and cook an additional 2 hours, until the
potatoes are tender. Remove the ham bone, remove any meat from the
bone, discard the bone and add the meat to the soup. Serves 8 to 12.
Stove top directions: Proceed as for the slow cooker recipe using a
large heavy pot over very low heat and reducing the cooking times by
half.
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