Fragrant Chickpea Soup

This Valentines, we intend to do something special! Three sisters and their counterparts are invited to a meal and a few games of pool. The theme for the menu is Moroccan and includes the following:

Fragrant Chickpea Soup

This recipe is based on a Tunisian chickpea and garlic soup called Lablabi. The garlic mellows with long slow cooking and gives a gentle fragrance to the overall flavour.

Ingredients (to serve 8):

• 1 1/2 cups dried chickpeas (or use 2 cans if short of time)
• 3 tablespoons olive oil
• 1 1/2 large onions, chopped
• 6 large cloves garlic, crushed and dices.
• 4 large stalks celery, chopped
• 1 1/2 teaspoons of ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon hot chili flakes
• 7 cups vegetable broth
• celery leaves to garnish

Process:

• Soak the dried chickpeas overnight in six cups of fresh cold water. Drain the next day. Transfer to the stock pot and cover with fresh cold water.
• Bring to a boil. Boil for 10 minutes, skimming often.
• Drain and rinse the chickpeas in fresh cold water.
• Heat the oil in the stock pot, add the vegetables and gently fry until they begin to soften.
• Add the chickpeas, seasonings, and cook for one minute while stirring frequently.
• Add the liquid, cover and cook slowly for 2 hours or until the chickpeas are soft enough to puree.
• Cool slightly and put the soup in a blender or food processor.
• Garnish with a little of the chopped celery leaves before serving.

The rest of the menu and recipes will be added to this Blog soon, with pictures to follow as they will be taken during the event.