From Debbie Joseph-- very rich but delicious.
- 4 c water
- 4 cans chickpeas
- Vegetable oil for pan
- 1 clove garlic
- 1/2 c diced mild or red onion
- 1/2 c diced carrots
- 1/2 c diced celery—I don’t use celery, I use red pepper.
- 1/4 c flour
- 1/2 c cooked rice
- 2 Tbs. tahini-Can use peanut or almond butter and sesame oil in a pinch
- 1/2 t cumin
- 42 oz. chicken broth or water plus Minor’s
- 1 can crushed tomatoes
- Bay leaf
- Salt and pepper to taste
- 1/4 c lemon juice
- 1 c plain yogurt
- Chopped fresh parsley
- 10 shakes sour salt
Drain chickpeas, reserving liquid. Add enough water to chickpea liquid to make 4 cups. In large soup kettle, heat oil. Add garlic, onion, carrots, and pepper or celery. Cook until onions are soft. Stir in flour and cumin. Blend well. Add water, stirring rapidly. Add chickpeas, broth, tomatoes, bay lead salt and pepper. Stir well, let mixture boil. Cover and simmer on low two hours.
Blend in yogurt and tahini as follows: add a little at a time to a cup of broth until well blended, stirring until smooth. Pour back into soup, add yogurt and tahini to another cup of broth, etc. Add sour salt and lemon to pot. Add rice and simmer twenty minutes. Using slotted spoon, spoon up solids to process until desired smoothness. You may have to complete this process a few times.
Add parsley and stir to blend. Remove bay leaf.
Makes a lot of soup.